Active Time
N/A
Total Time
25 MIN
Yield
Serves : Makes 5 cups
© Stephanie Meyer

How to Make It

Step 1    

In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 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.

Step 2    

Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.

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Aggregate Rating value: 5

Review Count: 3587

Worst Rating: 0

Best Rating: 5

Author Name: Basia140

Review Body: I made the cold cucumber soup using a jalapeño infused olive oil from the farmers market. I also added dome avocadobto the garnish. Delicious!!

Review Rating:

Date Published: 2016-07-24

Author Name: Cassi Hites

Review Body: Just made this and it turned out great. It made a relatively small amount so if making it for a big family or large gathering, you may want to double up. The flavors were great and the red onions are an absolute must. I added some sour cream and my super market did not have fresh dill so I improvised with a high quality dried dill. I need to tweek it a little more to make it just right. Next time I will peel the cucumbers for a cleaner look also.

Review Rating:

Date Published: 2017-08-02