Cold Cucumber-Yogurt Soup

Souper Sunday entry! Summer heat got you beat? This soup will cool you down and use up some of the cucumber bounty from your home garden or CSA. I’ve adapted this recipe from Jane Brody’s Good Food Book.

Cold Cucumber-Yogurt Soup

Cold Cucumber-Yogurt Soup
Serves 8

2 cucumbers
1 quart plain yogurt
2c chicken broth
2 cloves garlic, crushed
2T extra virgin olive oil
2T lemon juice
1t dried mint (or 1T fresh, chopped)
1t dried dill weed (or 1T fresh, chopped)
Salt and pepper

Peel the cucumbers, slice them in half lengthwise and remove seeds. Coarsely chop them and put them in a blender. Add yogurt, broth, garlic, olive oil, lemon juice, mint and dill. Puree until smooth. Add salt and pepper to taste. (About ½t salt, or more, depending on the saltiness of your broth.) Serve chilled.

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