This skinny soup is great to serve at a luncheon or a picnic…or as a first course in an alfresco dinner. All you need is a blender, & in less than 10 minutes, you will have a delicious, refreshing soup full of the flavors of Spring & Summer! Serve with Skinny Pesto Chicken Salad with Grape Tomatoes for a great luncheon menu…this soup is also great served as a first course with Crab & Tomatoes with Zoodles & Noodles.
Spoon the yogurt into a blender or Vitamix®. Peel the cucumbers, cut each into chunks & add with the yogurt.
Add the dill, lemon juice, kosher salt & a few grinds of black pepper. Blend the contents until smooth. Refrigerate until ready to serve.
Serve the cucumber soup in your favorite soup bowls, plates or cups.
If you are not a dill fan, substitute about 6-8 leaves fresh mint...be sure to taste the soup before adding any additional mint as the mint can overpower the cucumber...you really only want a subtle dill or mint flavor...make sure all your ingredients are cold before making the soup.
I prefer English cucumbers in this recipe as this variety contains less water.