Chilled cucumber and dill soup is the perfect summer starter. It’s light, tasty, and so versatile—you can change up ingredients slightly to give it a different character every time you make it. Best of all, it takes just minutes to prepare in a blender. Make it ahead of time, since the flavor improves when it can “rest” in the fridge overnight. Don’t we all improve when we can rest overnight?
2 large English cucumbers, seeded and coarsely chopped
1 cup plain Greek yogurt
3 TBSP fresh lemon juice
1 small shallot, chopped
½ red onion, finely chopped
1 garlic clove
1/3 cup loosely packed dill
¼ cup loosely packed flat-leaf parsley leaves
¼ cup olive oil
Salt and white pepper to taste
In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, onion, garlic, dill, parsley, and the ¼ cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight. Garnish with a few slices of cucumber, some dill, and a couple of thinly sliced red peppers for color.