This chilled cucumber soup recipe has a 4.5 out of five star ranking on allrecipes.com. With a light flavor and consistency, it is perfect for a hot summer day. It takes about one hour and 15 minutes to make, yields four servings and averages about 251 calories per serving. Begin by peeling, seeding and dicing two large cucumbers, mincing one clove of garlic, and chopping 1/2 cup of fresh mint and 1/2 cup of fresh dill. Set these ingredients aside.
Combine 1 1/3 cups of sour cream, 1 1/3 cups of plain yogurt, 2 cups of vegetable broth, the cucumber and the garlic in a bowl. Blend these ingredients together using an immersion blender until they have reached a smooth, homogeneous texture. Blend in the mint and the dill until they are evenly distributed throughout the mixture. Refrigerate this mixture for about an hour, or until it is thoroughly chilled. To serve, ladle the soup into individual bowls, garnish it with any extra fresh dill, basil leaves or cucumber slices, and enjoy.
For a thicker texture, add less vegetable broth, but always use at least 1 cup. Additionally, for a creamier texture, substitute plain Greek yogurt in place of regular yogurt.