Chilled Cucumber Soup

August 4, 2006

Chilled Cucumber Soup

Philippe Waterinckx, Tucson CSA
adapted from www.foodnetwork.com

1 cucumber, chopped
1 cup plain yogurt
1/4 cup sour cream
1/2 teaspoon mustard
Salt and pepper to taste
1/4 cup fresh dill, chopped
½ lemon, juiced
Save some cucumber slices and dill sprigs for garnish

In a food processor or blender, purée chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup until ready to eat. Before serving, stir in finely diced cucumber, dill and lemon juice. Garnish soup with cucumber slices, and dill sprigs.

2 Responses to “Chilled Cucumber Soup”

  1. Bettina Walker Says:

    This is the best recipe for cold cucumber soup that I’ve ever tried because it is by far the easiest to make and I found the result to be just as delicious and tasty as from any other more complicated recipe.

  2. Liz Says:

    Fabulous and refreshing!!

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