CUCUMBER****Cold Cucumber Dill Yogurt Soup

By Unblond1

30/06/15 - Makes a good lunch, especially for fasting days. I served it with a dollop of my preserved lemon yogurt soup topping

Ingredients

• 2 pounds cucumbers, with peel (3 English cucumbers)
• 1/2 medium red onion or 2 or 3 scallions
• 1 clove of garlic
• 2 cups 2% Greek yogurt
• 1/3 cup loosely packed fresh dill
• 1/4 cup loosely packed flat-leaf parsley (didn't have)
• 2 tablespoons loosely packed mint or tarragon leaves
• juice (and zest) of 1 lemon
• 1 tablespoon extra virgin olive oil
• salt and white pepper to taste
• sprigs of dill or mint as garnish (optional)

Preparation

Step 1

Coarsely chop the cucumber.

Blend together about half of the chopped cucumber with the yogurt, lemon juice, onion, garlic, salt and pepper and olive oil until smooth. Add the rest of the cucumber, along with the herbs, and process until there is still some texture left. If too thick, add chicken broth or buttermilk, 2 tablespoons at a time, until desired consistency is achieved. (wasn't needed)

Taste and season with additional salt and pepper to taste if needed.

Transfer to a tightly-closed container and refrigerate the soup for 8-10 hours, or overnight.

Just before serving, taste and season the soup again. Pour into chilled bowls and garnish with the diced cucumber, red onion, and a drizzle of olive oil before serving.

Nutrition Facts
4 Servings

Calories 138.3
Total Fat 4.8 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.5 g
Cholesterol 6.7 mg
Sodium 25.8 mg
Potassium 373.1 mg
Total Carbohydrate 17.4 g
Dietary Fiber 2.1 g
Sugars 7.0 g
Protein 7.2 g