Cold Cucumber Soup with Yogurt and Dill

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I noticed that I have previously posted a number of cucumber soups.  However, this is a new recipe and Arthur encouraged me to post it.  Probably so that I could make it again.  Otherwise, I tend to lose the recipe and then he's out of luck.  This one does not require cooking.  It is improved by spending some time aging in the frig.  It mentioned 8 hours.  It didn't get that at our house and it was still very good.

This was a handy soup to make because we got quite a few cucumbers in our CSA box, plus the dill.  I have parsley and tarragon growing on my deck.

Ingredients:
2-1/4# cucumbers halved and seeded—1/2 cup finely diced, the rest coarsely chopped
  • 1 1/2 cups plain yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 1-2 garlic cloves
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil
  • Salt & pepper
  • 1/4 cup red onion, finely chopped


    • Combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil in a blender. Blend until smooth. Season with salt and pepper, cover and refrigerate for 8 hours or overnight or until you're hungry and you want to eat the soup.

    Pour the soup into bowls. Garnish with the finely diced cucumber and red onion and serve.

    Adapted from Food and Wine.com










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