Chilled Cucumber Soup with Yogurt and Dill
Recipe appeared in Food & Wine
Servings: 5 Cups
Ingredients
- 2 large European cucumbers 2 1/4 pounds, halved and seeded—1/2 cup finely diced, the rest coarsely chopped
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 small shallot chopped
- 1 garlic clove
- 1/3 cup loosely packed dill
- 1/4 cup loosely packed flat-leaf parsley leaves
- 2 tablespoons loosely packed tarragon leaves
- 1/4 cup olive oil plus more for drizzling
- Salt
- Fresh ground white pepper
- 1/2 red onion finely chopped
Instructions
- 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.
Notes
For the picnic, I placed the reserved diced cucumber in the bottom of 8 oz Wide Mouth Mason Jars - one for each person - and then ladled the soup on top. Then added the garnish right as we served them at the picnic.