Introduction: Refreshing Chilled Cucumber & Yogurt Soup Recipe
Another refreshing chilled summer soup! Cucumber, yogurt and dill really go well together! Why spend hot summer days cooking when all you have to do is cut, blend, chill & serve!
Step 1: Ingredients:
3 Medium cucumbers (500 g)
6 Table spoons Greek yogurt
2 Table spoons Fresh Flat leaf Parsley
2 Table spoons Fresh Dill
1 small – medium onion
½ Tea spoon Salt
Black Pepper to taste
Optional: Lemon juice (1 Table spoon)
Serves – 2
Wash, peel & cut the cucumbers into chunks. Add to a bowl or a food processor
Peel & cut the onion & add to the bowl/food processor.
Add Greek yogurt, parley (leaves, no stems), dill (discard the hard stems), salt, pepper and mix using a hand blender or the food processor.
When all the ingredients are well blended, taste and season if necessary. Add about a table spoon of lemon juice (optional).
Cover with cling film and place in your fridge for several hours or overnight.
Serve cold.
