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

This cool, refreshing cucumber soup from Andrew Zimmern gets tang and creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs.

More Refreshing Cold Soups

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.

You May Like