Cooked - Copy of Cold Cucumber Soup With Yogurt And Dill

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Copy of Cold Cucumber Soup With Yogurt And Dill

1.0

2 large European cucumbers (2 ¼ pounds), halved and seeded—½ cup finely diced, the rest coarsely chopped

1 ½ cups plain Greek yogurt

3 tablespoons fresh lemon juice

1 small shallot, chopped

1 garlic clove

⅓ cup loosely packed dill

¼ cup loosely packed flat-leaf parsley leaves

2 tablespoons loosely packed tarragon leaves

¼ cup olive oil, plus more for drizzling

Salt

Fresh ground white pepper

½ red onion, finely chopped

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Gather the ingredients.
In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the ¼ cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight.
Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion, and a drizzle of olive oil and serve.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

CuisineMediterranean

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 52 weeks ago

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