Creamy Chilled Cucumber Dill Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chilled Cucumber Dill Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chilled Cucumber Dill Soup

A refreshing, creamy chilled soup bursting with crisp cucumber, aromatic dill, and a tangy hint of lemon, perfectly balanced with high-protein nonfat Greek yogurt and a drizzle of olive oil. This vibrant and velvety soup makes for a revitalizing meal any time of day.

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NUTRITION

374kcal
Protein
36.9g
Fat
14.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt

1 large Cucumber

1/2 cup Fresh Dill (chopped)

1 clove Garlic

2 tablespoons Lemon Juice

1 tablespoon Extra Virgin Olive Oil

1/2 cup Cold Water

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PREPARATION

  • 1

    Peel (if desired) and roughly chop the cucumber into chunks.

  • 2

    In a high-speed blender, combine the Nonfat Greek yogurt, chopped cucumber, fresh dill, garlic, lemon juice, and cold water.

  • 3

    Blend until smooth and creamy. If the soup is too thick, adjust with additional water to reach the desired consistency.

  • 4

    Stir in the olive oil and season with salt and pepper to taste.

  • 5

    Chill the soup in the refrigerator for at least one hour to allow the flavors to meld.

  • 6

    Serve cold, garnished with extra dill or a thin slice of cucumber if desired.

Creamy Chilled Cucumber Dill Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chilled Cucumber Dill Soup

YOUR SOLIN GENERATED RECIPE

Creamy Chilled Cucumber Dill Soup

A refreshing, creamy chilled soup bursting with crisp cucumber, aromatic dill, and a tangy hint of lemon, perfectly balanced with high-protein nonfat Greek yogurt and a drizzle of olive oil. This vibrant and velvety soup makes for a revitalizing meal any time of day.

NUTRITION

374kcal
Protein
36.9g
Fat
14.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt

1 large Cucumber

1/2 cup Fresh Dill (chopped)

1 clove Garlic

2 tablespoons Lemon Juice

1 tablespoon Extra Virgin Olive Oil

1/2 cup Cold Water

PREPARATION

  • 1

    Peel (if desired) and roughly chop the cucumber into chunks.

  • 2

    In a high-speed blender, combine the Nonfat Greek yogurt, chopped cucumber, fresh dill, garlic, lemon juice, and cold water.

  • 3

    Blend until smooth and creamy. If the soup is too thick, adjust with additional water to reach the desired consistency.

  • 4

    Stir in the olive oil and season with salt and pepper to taste.

  • 5

    Chill the soup in the refrigerator for at least one hour to allow the flavors to meld.

  • 6

    Serve cold, garnished with extra dill or a thin slice of cucumber if desired.