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Week 26: Chilled Cucumber and Dill Soup

November 29, 2018

bowl of Chilled Cucumber and Dill SoupThis 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.

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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
ingredients
 

Steps:

  1. Peel, core, and dice the cucumbers.
  2. removing seeds from cucmber
     
  3. Chop the rest of your veggies.
  4. chopping onion
     
    chopped onions, celery and cucumber
     
  5. Lightly chop the dill.
  6. chopping dill
     
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  7. Put about half of your veggies and liquid ingredients into the blender, then puree until smooth.
  8. blending vegetables
     
    blended vegetables
     
  9. Add the rest of the veggies, liquid, seasoning, and dill to the mixture. Puree until smooth.
  10. pepper and dill added to blended vegetables
     
    Chilled Cucumber and Dill Soup in blender
     
  11. 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.
  12. Chilled Cucumber and Dill Soup in plastic container
     
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Food and Recipes Recipes Soups VegetableJuly 1, 2019
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