Chilled Cucumber Garlic

# What You 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

12 - Extra fresh dill

13 - Drizzle of olive oil

# How-To Steps:

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

02 - Process ingredients until the mixture is smooth and creamy.

03 - Taste the soup and adjust salt and pepper according to preference.

04 - Transfer the mixture to a large bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld and soup to chill.

05 - Stir the soup before serving, ladle into bowls, and garnish with sliced cucumber, fresh dill, and a drizzle of olive oil.

# Expert Advice:

01 -

It tastes like summer bottled up, but takes less time than a cold shower.
No cooking means your kitchen stays cool while you're staying fed.
Greek yogurt does the heavy lifting—creamy, tangy, and protein-packed so you actually feel satisfied.

02 -

Seeding the cucumbers isn't extra work, it's the difference between soup and cucumber water—don't skip it even if you think you will.
Cold soup needs more salt and acid than warm soup because cold dulls flavor, so taste it cold and adjust before you serve it.

03 -

A pinch of ground cumin, stirred in after blending, adds a whisper of something warm that makes people ask what that flavor is.
If your blender is struggling, let the yogurt warm to room temperature for five minutes before blending—it blends smoother and faster.