European cuisine

Easy

Cold Cucumber Soup with Dill

Name: Cold Cucumber Soup with Dill
Prep time: 8 hr
Total time: 8 h
Yield: 2 servings
Cuisine: European
Ingredients: 2 Large European cucumbers, halved and seeded (1/2 cup finely diced, the rest coarsely chopped); 1.5 cup Plain greek yogurt; 3 tbsp. Fresh lemon juice; 2 Small Red pearl onions, chopped; 1 Clove Garlic; 1/3 cup Loosely packed dill; 1/4 cup Loosely packed flat-leaf parsley leaves; 2 tbsp. Loosely packed tarragon leaves; 1/4 cup Olive oil, plus more for drizzling; Salt, to taste; Fresh ground white pepper, to taste

Chef Enrico Alaggia

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If you are a fan of chilled soups like gazpacho, you are going to adore this cold cucumber soup recipe! Yogurt is the star of this cold soup and makes it really rich and creamy. This easy vegetable soup perfect by itself, but you can also serve it with some crusty bread if you like.

Recipe

PRE TIME: 8 hr

COOKING TIME: 0

TOTAL TIME: 8 hr

2 SERVING

Ingredients:

2 Large European cucumbers, halved and seeded (1/2 cup finely diced, the rest coarsely chopped)
1.5 cup Plain greek yogurt
3 tbsp. Fresh lemon juice
2 Small Red pearl onions, chopped
1 Clove Garlic
1/3 cup Loosely packed dill
1/4 cup Loosely packed flat-leaf parsley leaves
2 tbsp. Loosely packed tarragon leaves
1/4 cup Olive oil, plus more for drizzling
Salt, to taste
Fresh ground white pepper, to taste

Directions:

In a blender, combine the chopped cucumber with the yogurt, lemon juice, pearl onion, garlic, dill, parsley, tarragon, and 1/4 cup 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 pearl onion, and a drizzle of olive oil, and serve.