Chilled Cucumber Soup
Chilled Cucumber Soup
Cucumber, Fresh Dill, Green Onion, Recipe, Soups and Stews, Spring Onion
March 29, 2017
Chilled Cucumber Soup
Ingredients
2 (17-ounce) containers Greek yogurt
1 1/2 cups half-and-half
3 cucumbers, unpeeled, seeded and chopped
3/4 cup chopped red onion
3 pearl onions, white and green parts, chopped
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup chopped fresh dill
3/4 cup freshly squeezed lemon juice (6 lemons)
Thin slices of lemon, halved, for garnish
Fresh dill, for garnish
Directions
1In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper.
2 Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold. Just before serving, stir in the lemon juice. Serve chilled, garnished with lemon, and fresh dill.
