Cold soup with cucumber
Description
The soup is simple and quick to prepare. Cold cucumber soup is a refreshing dish that I regularly make during the summer. By the way, it's very convenient to cook at a summer cottage since you don't need a stove at all—just a refrigerator. The soup comes together very quickly—within 10 minutes—but it needs a little time to chill in the refrigerator after preparation to reach its ideal state. I often use this simple cucumber cold soup recipe, and sometimes, due to a lack of vegetable broth, I experiment. I've made it with chicken broth, meat broth, and once even diluted a meat marinade with water, boiled it, and used it for the cold soup. It turned out pretty good. This cold cucumber soup recipe can also be interesting for vegetarians who consume dairy products. Serve the soup cold.
Instructions
- 1
Step 1
Peel the cucumbers and cut them into cubes.
- 2
Step 2
Place the sliced cucumber in a convenient deep bowl, add coarsely chopped garlic and yogurt.
- 3
Step 3
Pour in cold (!) broth. If you don't have ready-made vegetable broth, dissolve half a cube in 200 ml of warm water and let it cool.
- 4
Step 4
Using a blender, process everything into a smooth mixture.
- 5
Step 5
Finely chop the dill.
- 6
Step 6
Add dill to the soup.
- 7
Step 7
Add salt and pepper to the soup and let it chill in the refrigerator for 40 minutes.
- 8
Step 8
Then serve the cold soup with cucumber at the table.