Appetizers / Soups / Salads

Cold cucumber soup with yogurt and dill is for Soup.

Cold cucumber soup with yogurt and dill takes several minutes to prepare.

Cold cucumber soup with yogurt and dill takes several minutes to cook.

Cold cucumber soup with yogurt and dill makes 4 servings.

The ingredients for Cold cucumber soup with yogurt and dill are:

1 large European cucumbers (1 ish pounds), halved and seeded?1/2 cup finely diced, the rest coarsely chopped
3/4 cups plain Greek yogurt
1.5 tablespoons fresh lemon juice
1/2 small shallot, chopped
1-2 garlic clove
1/3 cup loosely packed dill (sprinkle of dry)
1/4 cup loosely packed flat-leaf parsley leaves (sprinkle of dry)
2 tbl olive oil, plus more for drizzling
Salt

Here is how you make Cold cucumber soup with yogurt and dill:

In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1-2 tbl 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.Serving Size: 3/4 cup - add salt and evoo (suggest truffle oil)Number of Servings: 4Recipe submitted by SparkPeople user NWILKER.

The nutritional information for Cold cucumber soup with yogurt and dill is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 50.7

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 18.5 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 1.0 g
• Protein: 5.2 g