Chilled Cucumber Soup

This recipe is from Country Living.


2 cups Greek yogurt

1 cup vegetable broth

2 cucumbers, peeled, diced, and divided

4 green onions, sliced, divided

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

4 teaspoons (a little over 1/3 lemon) fresh lemon juice

2 teaspoons salt


In a large bowl, combine Greek yogurt and vegetable broth; set aside.

In a food processor, purée 1 peeled, diced English cucumber, 2 sliced green onions, chopped fresh dill, and chopped fresh parsley.

Add the cucumber mixture, fresh lemon juice, and salt to the yogurt mixture; whisk to combine.

Stir in 1 more peeled, diced English cucumber and 2 more sliced green onions; refrigerate for 1 hour.

Garnish each serving with chopped dill and croutons.


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