Chilled Cucumber Dill Soup with Creamy Lemon Infusion

Ingredients

- 3 large cucumbers, peeled and chopped
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper

Instructions

1. Prepare the Cucumbers:
Place the chopped cucumbers into a blender. Ensure they are evenly chopped for a smoother blend.

2. Blend the Base:
Add the sour cream to the cucumbers in the blender. Blend on medium speed until smooth, about PT1M (1 minute).

3. Incorporate the Dill and Lemon:
Add the fresh dill and lemon juice to the blender. Blend again on low speed for another PT1M (1 minute) until all ingredients are well combined.

4. Seasoning:
Pour the blended mixture into a medium-sized saucepot. Add the salt and freshly ground black pepper. Stir thoroughly to integrate the flavors.

5. Gently Heat the Soup:
Place the saucepot on the stove over low heat. Slowly warm the soup, stirring occasionally to prevent burning. Heat for PT5M (5 minutes) or until just warm. Avoid boiling to maintain a creamy consistency.

6. Serve:
Remove from heat and ladle the soup into bowls. Garnish with an extra sprinkle of fresh dill if desired. Serve immediately for a refreshing lunch option.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT5M
5 minutes

Total Time

- PT15M
15 minutes

Type of Dish

- Lunch

Keywords

- Cucumber Soup
- Dill
- Sour Cream
- Lemon
- Chilled Soup
- Easy Soup
- Quick Lunch
- Fresh Herbs
- Refreshing
- Smooth Soup

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 400

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