Cold Cucumber, Yogurt, and Dill Soup
- Cook & Prep: 20 m
- Serving: 8
-
Contains:
Ingredients (10)
Main ingredients
Garnish
Start Cooking
To Prepare Soup
-
Slice the peeled cucumbers in half lengthwise. Using a teaspoon, scrape out the seeds and discard. Sprinkle the cucumber halves with the salt and set aside for fifteen minutes. Rinse off salt and dice into small pieces.
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Combine the diced cucumbers, yogurt, dill, garlic, and olive oil and stir until mixed. Place mixture into the bowl of a food processor and puree; leave it chunky. Season with salt and pepper to taste, and chill until very cold, at least 1-2 hours. When ready to serve, garnish with sliced radishes, chopped cucumbers, and a sprig of dill.
Note:
This soup can be prepared ahead and stored in the refrigerator for 1-2 days.
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