FRENCH ONION SOUP VIA INSTANT POT2 T. butter2 T. olive oil3 lbs. yellow onions, thinly…
Chilled Cucumber Soup
| Chilled Cucumber Soup | Print |
Recipe By: Alice Morrow
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
- In food processor, combine chopped cucumber with yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and ¼ c. olive oil. Process until smooth.
- Season with salt and white pepper to taste.
- Cover and refrigerate overnight.
- Season soup again before serving.
- Pour soup into bowls.
- Garnish with finely diced cucumber, red onion and drizzle extra olive oil and serve.
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