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Chilled Cucumber Soup

Chilled Cucumber Soup

Chilled Cucumber Soup
Chilled Cucumber Soup
Chilled Cucumber Soup
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Chilled Cucumber Soup
Ingredients
  • 2 ½ lbs. cucumbers, halved, seeded (1/2 c. of it finely diced and rest coarsely chopped)
  • 1 ½ c. plain Greek yogurt
  • 3 T. fresh lemon juice
  • 1 small shallot, minced
  • 2 T. minced garlic
  • ⅓ c. chopped fresh dill
  • ¼ c. chopped fresh parsley
  • 3 T. finely chopped fresh tarragon leaves
  • ¼ c. extra virgin olive oil, extra for drizzling
  • Salt, white pepper
  • ½ red onion, finely chopped
Instructions
  1. In food processor, combine chopped cucumber with yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and ¼ c. olive oil. Process until smooth.
  2. Season with salt and white pepper to taste.
  3. Cover and refrigerate overnight.
  4. Season soup again before serving.
  5. Pour soup into bowls.
  6. Garnish with finely diced cucumber, red onion and drizzle extra olive oil and serve.
 

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