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
  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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/chilled-cucumber-yogurt-soup-recipe/