Tangy Cucumber Soup
To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp.
YIELDS:4
COOK TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 40 MINS
INGREDIENTS
2 lb. Persian or English cucumbers
1/2 c. plain fat-free Greek yogurt
3 tbsp. lemon juice
2 small garlic cloves
1/2 c. extra-virgin olive oil
1 tbsp. Dill
kosher salt
Pepper
DIRECTIONS
- 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.
Source: Delish
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Rhonda in MO
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Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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Another Great Group of *~ Beth ~*
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