Light Cucumber Soup Recipe (Chilled)

Peel and roughly chop the cucumbers. Roughly chop the onion so it blends easily.

Add cucumbers, onion, sour cream, chicken broth, parsley, fresh dill, and dried dill to a blender. Blend in short bursts until you get a smooth texture.

Pour in the lemon juice and season with white pepper. If it feels too thick, loosen it with a splash more broth.

Transfer to a covered container and refrigerate for at least 8 hours so the soup gets properly cold and the flavors come together.

Stir well right before serving. Finish with a little extra dill if you like.