Chilled Cucumber-Yogurt Soup

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

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Ingredients Method

Ingredients

  

• 4 cups peeled chopped English cucumber about 2 large cucumbers
• 1 1/2 cups full-fat Greek yogurt
• 1/4 cup fresh lemon juice
• 2 tablespoons finely chopped shallot
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon chopped garlic
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/2 cup olive oil
• Garnish: olive oil fresh dill

Method

 

1. In the container of a blender, combine cucumber, yogurt, lemon juice, shallot, salt, and garlic; process at medium-high speed until smooth.
2. Add dill and parsley and process until smooth. Add oil in a slow and steady stream until fully incorporated.
3. Refrigerate at least 2 hours or up to overnight. Serve chilled and garnish with olive oil and dill, if desired.

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