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cold cucumber soup with yogurt and dill

www.foodandwine.com
Your Recipes

Total: 25 minutes

Servings: 5

Cost: $6.84 /serving

Ingredients

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Instructions

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In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 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.

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