Cold Cucumber Soup

Cold Cucumber Soup (Serves 2)

Ingredients:

• 1 large cucumber (or 2 small), peeled and seeded

• 1 cup plain Greek yogurt (unsweetened, full-fat or low-fat)

• 1 small garlic clove, minced

• 1 tablespoon fresh dill (or mint), chopped

• 1 tablespoon lemon juice (freshly squeezed)

• 1 tablespoon olive oil (optional, for richness)

• Salt and pepper, to taste

• Optional garnish: extra dill/mint, a drizzle of olive oil, or chopped cucumber

Instructions:

1. Prepare the cucumber:
   Peel, halve lengthwise, and scoop out seeds. Roughly chop it.

2. Blend:
   In a blender or food processor, combine:

   • Cucumber

   • Yogurt

   • Garlic

   • Dill or mint

   • Lemon juice

   • Olive oil

   • A pinch of salt and pepper

   Blend until smooth and creamy.

3. Chill:
   Transfer the soup to the fridge and chill for at least 30 minutes (up to 4 hours for more flavor).

4. Taste & adjust:
   Before serving, taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

5. Serve:
   Pour into bowls or glasses. Garnish with a swirl of olive oil, herbs, or a few diced cucumbers.