Chilled Cucumber and Dill Soup Nirvana

Ingredients

• 2 large English cucumbers, roughly chopped
• 1.5 cups full-fat Greek yogurt
• 1/2 cup fresh dill, packed, roughly chopped
• 1 small garlic clove, peeled
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil, plus more for garnish
• 2-4 tablespoons cold water, as needed
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Instructions

1. 1

   Prep the ingredients: Roughly chop the English cucumbers (no peeling necessary). Roughly chop the fresh dill. Peel the garlic clove.

2. 2

   Blend to smoothness: Place the chopped cucumbers, Greek yogurt, fresh dill, garlic clove, 2 tablespoons of lemon juice, and 2 tablespoons of olive oil into a high-speed blender. Add the salt and pepper. Blend on high for 60-90 seconds, or until completely smooth and velvety. If the mixture is too thick, add cold water one tablespoon at a time until it reaches a pourable consistency.

3. 3

   Chill for flavor: Pour the soup into a glass bowl or pitcher, cover, and refrigerate for at least 1 hour, or up to 2 hours for the best flavor. This step is essential for the flavors to meld together.

4. 4

   Adjust and serve: Once chilled, stir the soup well. Taste and adjust the seasoning with more salt or lemon juice if needed. Cold dishes often require more seasoning. Ladle into chilled bowls or glasses and garnish with a drizzle of extra virgin olive oil, a few fresh dill fronds, and another crack of black pepper.