Cucumber and Chive Soup With Lemon and Dill

Recipe by Chef Kate
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and halve lengthwise the cucumbers.
  • Scoop out the seeds with a spoon.
  • Finely chop cucumbers and drain in a colander; squeeze out any excess liquid.
  • In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender).
  • Refrigerate until serving time.
  • Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley.
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