How to Make Cold Cucumber Soup

Cucumbers are the perfect summer food and they can be at their most refreshing in cold cucumber soup. It is quick and easy to make and after it chills for awhile in the refrigerator it will chill you off as well.

Things You'll Need

• 2 cucumbers
• 16 oz. container sour cream
• 1 cup yogurt
• 1 box of chicken broth
• Garlic clove
• Salt
• Pepper
• Dill

Instructions

1. Peal and chop two whole, large cucumbers into bite-size pieces. You can slice them with a knife or, if you have a food processor or vegetable chopper, shred them. For a finer texture, you can also grate the cucumbers.

2. Add 1/2 cup to 1 cup sour cream and 1/2 cup to 1 cup whole-milk yogurt. Increase the sour cream and yogurt for a creamy mixture; decrease it for a crunchier mixture.

3. Pour in about half a box of chicken broth and stir the mixture well.

4. Press a clove of garlic and let add the juice to the soup mixture. You can add two cloves if you really like garlic, but be careful not to add too much.

5. Season with salt, pepper and dill to taste. Freshly chopped dill is best, but dried dill will also work. Start with a few shakes of salt and pepper and a tablespoon of dill and add more until the season is just right.

6. Blend all the ingredients until the soup is well mixed.

7. Top off the soup with chopped cucumber, dill, a dollop of sour cream and a dollop of yogurt. Also consider adding avocado, mint, chives, jalapeño peppers, onions and green onions to the top of the soup.

8. Chill the cold cucumber soup in the refrigerator for 2 hours and serve.