This easy cold cucumber soup is nicely flavored thanks to the addition of fresh mint and dill. Serve on hot summer days for a refreshing lunch.
- 2 large cucumbers - peeled, seeded, and diced
- 1 1/3 cups sour cream
- 1 1/3 cups plain yogurt
- 2 cups vegetable broth
- 1 clove garlic, minced
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.