Another refreshing chilled summer soup! Cucumber, yogurt and dill really go well together! Why spend hot summer days cooking when all you have to do is cut, blend, chill & serve!


Step 1: Ingredients:

3 Medium cucumbers (500 g)
6 Table spoons Greek yogurt
2 Table spoons Fresh Flat leaf Parsley
2 Table spoons Fresh Dill
1 small – medium onion
½ Tea spoon Salt
Black Pepper to taste
Optional: Lemon juice (1 Table spoon)
Serves – 2

Wash, peel & cut the cucumbers into chunks. Add to a bowl or a food processor

Peel & cut the onion & add to the bowl/food processor.

Add Greek yogurt, parley (leaves, no stems), dill (discard the hard stems), salt, pepper and mix using a hand blender or the food processor.

When all the ingredients are well blended, taste and season if necessary. Add about a table spoon of lemon juice (optional).

Cover with cling film and place in your fridge for several hours or overnight.

Serve cold.

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About This Instructable




Bio: Hey! I am Julia. Welcome to my world. Come join me on my food and photography adventure! I create recipes, videos and tutorials!
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