CHILLED CUCUMBER SOUP recipe!

Trim the ends off 2 English cucumbers and cut them into big chunks.

Add half of the cucumbers to a blender along with 1 cup of fresh parsley, 1 cup of fresh dill, 1/4 cup of extra virgin olive oil, 2 cups of plain yogurt, 1/2 cup of fresh lemon juice, salt, pepper, 2 shallots, 2 cloves of garlic, and 1/4 teaspoon of curry powder.

Blend the mixture until it reaches a pretty smooth consistency.

Add the remaining cucumbers to the blender and puree for about 2 to 4 minutes until very smooth.

Taste the mixture and adjust seasoning with salt and pepper if needed.

Transfer the blended soup to a bowl, cover it, and refrigerate for at least 4 hours to chill.

When ready to serve, place soup plates or bowls on the work surface.

Ladle 3 or 4 servings of the chilled soup into each bowl.

Finish with a sprinkle of fresh chopped chives, lemon zest, and a little bit of fresh cracked black pepper.

Equipment Needed

Spice Level:

Dietary