Things You'll Need:
- 2 cucumbers
- 16 oz. container sour cream
- 1 cup yogurt
- 1 box of chicken broth
- Garlic clove
- Salt
- Pepper
- Dill
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Step 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.
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Step 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.
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Step 3
Pour in about half a box of chicken broth and stir the mixture well.
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Step 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.
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Step 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.
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Step 6
Blend all the ingredients until the soup is well mixed.
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Step 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.
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Step 8
Chill the cold cucumber soup in the refrigerator for 2 hours and serve.
