How to make "Chilled Cucumber Soup" with Cooking Guru Chef Ian Kittichai.

In a blender, combine the chopped cucumbers, yogurt, sour cream, dill, garlic, lemon juice, salt, and black pepper.

Blend until smooth and creamy.

Add the vegetable broth and blend again until well combined.

Taste and adjust seasoning if necessary.

Transfer the soup to a bowl and cover it with plastic wrap.

Chill in the refrigerator for at least 2 hours before serving.

Drizzle with olive oil before serving, if desired.

Garnish with additional dill or cucumber slices.

Equipment Needed

Spice Level:

Dietary