Chilled Cucumber Garlic Soup

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and chopped

02 - 2 scallions, chopped

03 - 1 small clove garlic, minced

→ Dairy

04 - 2 cups plain Greek yogurt

→ Herbs & Seasonings

05 - 2 tablespoons fresh dill, chopped

06 - 1 tablespoon fresh mint, chopped (optional)

07 - 2 tablespoons lemon juice

08 - 1 tablespoon extra-virgin olive oil

09 - 1/2 teaspoon salt, or to taste

10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - Sliced cucumber, extra dill, and a drizzle of olive oil

# How-To Steps:

01 - In a blender or food processor, place chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint if using, lemon juice, olive oil, salt, and pepper.

02 - Process the mixture until smooth and creamy without any lumps.

03 - Taste the mixture and adjust salt and pepper as needed to balance flavors.

04 - Transfer the blended mixture to a large bowl, cover it, and refrigerate for at least 1 hour until thoroughly chilled.

05 - Stir the chilled soup before serving. Ladle into individual bowls and garnish with cucumber slices, fresh dill, and a drizzle of olive oil.

# Expert Advice:

01 -

No cooking required, which means you can make it in your air-conditioned kitchen instead of heating up the house.
It tastes sophisticated enough to serve to guests but simple enough to throw together when you're hungry.
One bowl somehow feels both light and satisfying, especially when eaten outside with good bread.

02 -

Don't skip seeding the cucumbers unless you want to serve vegetable-flavored water instead of soup.
Taste before you chill, because seasoning needs to be bolder when food is cold; flavors hide under the chill.

03 -

Make it the night before if you're serving it to guests; it's easier and the flavors are deeper and more interesting.
If you accidentally over-salt it, add more yogurt; if you over-lemon it, add more yogurt; yogurt is the buffer that fixes most mistakes.