Ingredients
Scale
- 4 cups fresh cucumbers, peeled and chopped
- 1 cup thick Greek yogurt
- 2 garlic cloves, minced
- 1/4 cup fresh dill, chopped
- 2 tbsp freshly squeezed lemon juice
- 1 cup low-sodium vegetable broth (divided)
- Salt and pepper to taste
Instructions
- Wash and peel the cucumbers; chop them into rough chunks.
- In a blender, combine cucumber chunks, Greek yogurt, garlic, lemon juice, and half the vegetable broth. Blend until smooth.
- Add the remaining vegetable broth along with salt and pepper to taste; blend again until fully combined.
- Transfer the mixture to a bowl, cover tightly, and chill in the refrigerator for at least one hour.
- Optional: Prepare garnishes by chopping extra dill or slicing cucumbers for serving.
- Serve cold in bowls or cups with garnishes if desired.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg