Cucumer Dill SoupUser Submitted Recipe
3 Cucumbers, peeled, halved lengthwise and seeded
1 c. plain Greek yogurt
3 T. fresh lemon juice
3 green onions, chopped
3 T. chopped fresh dill
1 t. crushed caraway seeds
1 t. salt
1/4 t. pepper
1 c. vegetable stock/broth
2 T. extra virgin olive oil
Dice one half of one cucumber and set aside in refrigerator until time to serve the soup. Using the large metal chopping blade and the large work bowl of the Cuisinart Food Processor, pulse to chop the remaining 5 cucumber halves and the green onions. Add the yogurt. lemon juice, dill, caraway seeds, salt and pepper. Process ingredients for 2 minutes; add the vegetable stock during the last 30 seconds. Transfer to a pitcher, cover and refrigerate at least 2 hours. This can be done as much as 12 hours ahead. If soup separates, just stir. Just before serving, stir in diced cucumber and olive oil.
no nutrition information available
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