Riven Rock Ranch Chilled Organic Cucumber & Dill Soup. YUM!
Ready In: 10 mins
Serves: 10
Ingredients
- 2 (17 ounce) containers Greek yogurt
- 1 1⁄2 cups half-and-half cream
- 3 large English cucumbers, peeled, seeded & coarsely chopped
- 3⁄4 cup red onion, coarsely chopped
- 12 scallions, coarsely chopped
- salt (to taste)
- white pepper (to taste)
- 1⁄4 cup fresh dill, chopped
- 3 lemons, juice of
- fresh dill sprig (to garnish)
Directions
- In a large mixing bowl, stir together the yogurt, half & half, cucumbers, red onion, scallions, salt & pepper.
- Transfer mixture in batches to the bowl of a food processor fitted with steel blade.
- Process each batch until cucumbers are coarsely pureed.
- Repeat with each batch.
- Fold in chopped dill, cover & refrigerate until very cold, about 2 hours.
- Just before serving, stir in the lemon juice.
- Serve chilled, garnishing each bowl with a fresh sprig of the dill.
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