Cool and refreshing Chilled Cucumber-Yogurt Soup pairs wonderfully with any main course at the peak of summer.
Chilled Cucumber-Yogurt Soup
MAKES 4 TO 6 SERVINGS
Ingredients
- 4 cups peeled chopped English cucumber (about 2 large cucumbers)
- 1½ cups full-fat Greek yogurt
- ¼ cup fresh lemon juice
- 2 tablespoons finely chopped shallot
- 1½ teaspoons kosher salt
- ½ teaspoon chopped garlic
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- ½ cup olive oil
- Garnish: olive oil, fresh dill
Instructions
- In the container of a blender, combine cucumber, yogurt, lemon juice, shallot, salt, and garlic; process at medium-high speed until smooth.
- Add dill and parsley and process until smooth. Add oil in a slow and steady stream until fully incorporated.
- Refrigerate at least 2 hours or up to overnight. Serve chilled and garnish with olive oil and dill, if desired.
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