© Con Poulos
To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp. Slideshow: Cold Soups
How to Make It
Step
In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.
Make Ahead
The soup can be refrigerated overnight.
Notes
The soup can also be served as a sauce for grilled meats or used as a salad dressing.
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