Cold Cucumber Soup
A light and refreshing cucumber soup from chef Brandy Lueders.
Ingredients
2 large cucumbers, halved and seeded.
1 1/2 cups plain greek yogurt
3 tablespoons fresh lemon juice
1 small shallot, chopped
1 garlic clove
1/3 cup loosely packed dill
1/4 cup loosely packed parsley
2 tablespoons taragon
1/4 cup olive oil
Salt
Pepper
1/2 red onion, finely chopped.
Directions
In a blender, combine the chopped cucumber with yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon, and olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
Season the soup again just before serving. Garnish with diced cucumber, red onion, and a drizzle of olive oil. Serve and enjoy.
A light and refreshing cucumber soup from chef Brandy Lueders.