A refreshing and creamy cucumber soup with a hint of lime, perfect for hot summer days.
Heat the olive oil in a saucepan over medium heat.
Use a good quality olive oil for the best flavor.
Add the chopped onion and sauté until softened.
Stir occasionally to prevent the onion from burning.
Stir in the minced garlic and diced cucumber, cooking for a few minutes.
Cut the cucumber into small pieces for even cooking.
Pour in the vegetable broth and lime juice, and bring to a boil.
Taste the broth and adjust the lime juice to your preference.
Reduce the heat, cover, and simmer for 15 minutes.
Simmering allows the flavors to meld together.
Let the soup cool slightly before blending.
Cooling prevents steam buildup in the blender.
Blend the soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Stir in the yogurt, dill, salt, and pepper, and blend again briefly.
Adjust the seasoning to taste before the final blend.
Chill the soup in the refrigerator for at least 1 hour.
Cover the soup to prevent it from absorbing other fridge odors.
Serve the soup in bowls and garnish with chopped scallions.
Serve in chilled bowls for an extra refreshing experience.
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