Tangy Cucumber Soup

By lkalemba

7 Weight Watchers Points per serving on the Simply Filling Plan.

Ingredients

• 2 pounds Persian or English cucumbers, halved lengthwise, seeded and chopped
• 1/2 cup plain fat-free Greek yogurt
• 3 tablespoons fresh lemon juice
• 2 small garlic cloves
• 1/2 cup extra-virgin olive oil, plus more for garnish
• 1 tablespoon chopped dill, plus sprigs for garnish
• Kosher salt
• Pepper

Preparation

Step 1

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.