In a blender, combine diced cucumbers, Greek yogurt, chopped parsley, dill, onion, a generous pinch of black pepper, salt and water. Blend until smooth.
Taste it and add salt to your liking. Drizzle some lemon juice over and blend again.
Best served chilled!
Greek yogurt can be substituted with natural (unsweetened) yogurt.
You can omit parsley, but I recommend using it as well or add more dill.
Don’t substituted fresh dill with dried. This soup only requires a few ingredients, so make sure to use fresh ones.
I normally use somewhere between ¾-1 teaspoon of salt. Feel free to use more/less, if needed.
This recipe should yield a little over 1 quart (1 liter) of soup. When serving this as an appetizer at a party or a side, you should get 8 glasses (6-ounce/180-milliliters each). You can also serve the soup in a larger (or smaller) glasses or bowls. The soup will thicken when standing in the fridge so make sure to give it a good mix before pouring or serve it with spoons.
This cold cucumber soup can be stored in an airtight container or jar in the fridge up to 2 days.
Perfect for summer outdoor entertaining as it is refreshing and can be served in glasses.