Creamy Cucumber Soup With Yogurt
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"Sometimes, a comforting and delicious bowl of soup is all you need. Soup recipes can be either be cold or hot. This cold recipe is sure to bring the springtime vibe to your dinner table. Adding a touch of a good heap of chili flakes can create a heat and add additional interest to this soup recipe. Adding some cumin to this recipe would be a nice addition as well. This is a riff on a Polish soup which is made from salted cucumbers and potatoes. We omit the potatoes to create a herbaceous and more refined soup."
Preparation Time35 min
- 20 ounces Cucumbers
- 1 cup Greek Yogurt
- 2 tablespoons Lemon Juice
- 1 ounce onion
- 1 clove garlic
- 1 cup dill
- 1 cup flat-leaf parsley
- 2 tablespoons tarragon
- 1 cup olive oil
- Salt and pepper
In a blender, combine the chopped cucumber, yogurt, lemon juice, onions, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil.
Blend until smooth. Season with salt and pepper, cover and refrigerate for at least 30 minutes
Season the soup again just before serving. Pour the soup into bowls.
Garnish with diced cucumber, onions and a drizzle of olive oil and serve.
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