Week 26: Chilled Cucumber and Dill Soup

Category Vegetable
Here is a fresh way to beat the heat this summer. Serve this elegant chilled soup for as a first course for your next dinner party or as a light lunch.
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November 29, 2018

This soup was inspired by several online recipes and is made with a combination of yogurt and buttermilk. It's fresh, smooth, and bright. This recipe makes a good appetizer any time of the year.

Total Time: 1 hr 30 min prep. and chill time

Yield: 4-6 servings

Source: Inspired by Dr. Ian's Chilled Cucumber Soup, among other recipes.

Link: Dr. Ian's chilled cucumber soup

Ingredients:

  • 2 large cucumbers
  • 1/2 onion
  • 2 stalks celery
  • 3/4 cup buttermilk
  • 1 1/4 cup plain yogurt
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • small bunch fresh dill
  • 1 tsp dried parsley
  • 3/4 tsp salt
  • plenty of pepper to taste

Steps:

  1. Peel, core, and dice the cucumbers.
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  3. Chop the rest of your veggies.
  4. Lightly chop the dill.
  5. Put about half of your veggies and liquid ingredients into the blender, then puree until smooth.
  6. Add the rest of the veggies, liquid, seasoning, and dill to the mixture. Puree until smooth.
  7. Chill the soup for at least an hour. When you are ready to eat, it will be frothy, like a freshly made smoothie. Just whisk it a little bit to smooth it out. Makes 4-6 good servings.
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