Name: Cold cucumber soup with sour cream and dill
Yield: 4 servings
Cuisine: Slovak
Ingredients: 7 Cucumbers; 500 g Sour cream; 3 tbsp Lemon juice; 1 Garlic clove; 1 bunch Parsley; A little Dill; 1/2 Red onion; 3 tbsp Olive oil; to taste Salt and pepper; pinch Cilantro (fresh coriander)

Instructions

Tip: tap a step to mark it as done.

Peel the cucumbers and cut them into small cubes. Cut the onion into small dice or strips, then add the crushed garlic, finely chopped dill, and parsley.
Pour in the lemon juice and olive oil, add the cilantro, pepper, and salt, and finally add the sour cream.
Blend everything in a blender. If the soup is too thick, thin it with a little water.
Chill the soup in the refrigerator for about 2 hours, then serve.
Before serving, sprinkle with fresh green onion or garnish with a spoonful of sour cream, if desired.

Tip: Taste each cucumber at both ends, as a single bitter one will spoil the whole soup. Chilled soup tastes less strongly seasoned, so taste it again before serving and add more salt if needed.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 375 kcal
Protein: 7.5 g
Carbohydrates: 27 g
of which sugars: 14 g
Fat: 28 g
of which saturates: 14 g
Fiber: 3.2 g
Salt: 0.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Letná uhorková polievka s kyslou smotanou a kôprom