Cold Cucumber and Yogurt Soup with Dill

Name: Cold Cucumber and Yogurt Soup with Dill
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams unwaxed cucumbers, plus 8 thin cucumber slices, for garnish; 2 Tbsps coarsely chopped dill; 118 milliliters heavy cream; 2 teaspoons kosher salt; 4 salad burnet sprigs, for garnish; 1 Tbsp sherry vinegar; 473 milliliters whole-milk yogurt

Cold Cucumber and Yogurt Soup with Dill might be just the soup you are searching for. This gluten free, primal, and vegetarian recipe serves 4. One portion of this dish contains roughly 8g of protein, 11g of fat, and a total of 186 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of unwaxed cucumbers, salad burnet sprigs, whole-milk yogurt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Using a vegetable peeler, peel half of the whole cucumbers; leave the skin on the rest. Halve all of the cucumbers lengthwise; scoop out and discard the seeds. Coarsely chop the cucumbers. In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes.

Ingredients you will need

Cucumber

Vegetable

Vinegar

Seeds

Salt

Equipment you will use

Peeler

Bowl

Using a slotted spoon, transfer the cucumbers to a blender or food processor, reserving the liquid.

Ingredients you will need

Cucumber

Equipment you will use

Food Processor

Slotted Spoon

Blender

Add 2 tablespoons of the cucumber liquid and the yogurt, cream and chopped dill to the cucumbers and blend until smooth.

Ingredients you will need

Cucumber

Yogurt

Cream

Dill

Add 1 to 2 tablespoons of the reserved cucumber liquid to thin the soup if needed. Refrigerate until cold, about 1 hour or up to 1 day. Ladle the soup into bowls, garnish with cucumber slices and salad burnet and serve.

Ingredients you will need

Cucumber

Soup