A delightful and refreshing chilled soup perfect for hot summer days.
Peel and chop the cucumbers into small chunks.
Use a vegetable peeler to remove the skin for a smoother texture.
Blend the cucumbers until smooth in a blender.
Blend in batches if necessary to avoid overloading the blender.
In a mixing bowl, combine the cucumber puree, yogurt, salt, and pepper.
Whisk gently to ensure all ingredients are evenly combined.
Add the juice of the lemon and chopped dill to the mixture.
Roll the lemon on the counter before juicing to extract more juice.
Chill the soup in the refrigerator for at least 30 minutes.
Cover the bowl with plastic wrap to prevent the soup from absorbing other fridge odors.
Serve the soup in chilled bowls and drizzle with olive oil.
Garnish with a sprig of dill for an elegant presentation.
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