Tangy Cucumber Soup

Name: Tangy Cucumber Soup
Total time: 40 min
Ingredients: 2 pounds Persian or English cucumbers, halved lengthwise, seeded and chopped; 1/2 cup plain fat-free Greek yogurt; 3 tablespoons fresh lemon juice; 2 small garlic cloves; 1/2 cup extra-virgin olive oil, plus more for garnish; 1 tablespoon chopped dill, plus sprigs for garnish; Kosher salt; Pepper

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Total: 40 minutes

Servings: 4

Author : Justin Chapple

Ingredients

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2 pounds Persian or English cucumbers, halved lengthwise, seeded and chopped1/2 cup plain fat-free Greek yogurt3 tablespoons fresh lemon juice2 small garlic cloves1/2 cup extra-virgin olive oil, plus more for garnish1 tablespoon chopped dill, plus sprigs for garnishKosher saltPepper

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Instructions

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In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.