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Iced Cucumber and Yogurt Soup is the refreshing answer when it's too hot to eat.


Servings

serves 2

Total time

0 minutes


Ingredients

  • ½ english seedless cucumber, about a 6-7 inch piece
  • 1 cup Greek yogurt
  • 2 tbsp (approximate) fresh dill
  • 1 tbsp champagne vinegar (or sherry, or apple cider vinegar)
  • ¼ tsp onion salt
  • ¼ tsp fresh cracked black pepper
  • garnishes
  • micro-greens or
  • fresh dill
  • halved tiny tomatoes
  • slivered snap peas
  • drizzle of olive oil


Method

  1. You can peel the cucumber, or not, according to your taste. The English cukes have soft edible skin that hasn't been waxed. I left a little bit on for a touch of color, but peeled most of it. Chop it in large chunks and add to the bowl of a food processor filled with the metal blade. Give the machine about 20 pulses, until the cucumber is pureed but retains a little texture.
  2. Add the yogurt and dill and pulse about 10 more times. Pulse in the vinegar, salt, and pepper.
  3. Remove the soup to a bowl and refrigerate for a few hours until nice and cold.
  4. Serve in small glasses topped with garnishes of your choice. If the soup seems too thick, thin it with a little cold water.

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