Cool, refreshing, and literally lunch in a bowl – this chilled soup will make your warm summer days happy!
Cucumbers combined with dill and tarragon give depth of flavor. The yogurt is full of protein. And throw in some Texas olive oil – YUM!
Fresh dill is amazing in this soup, but if you only have dried – go for it. Fresh tarragon is a little harder to find and so I used dried.
A blender makes prep easy. If you have a small blender, just divide in 1/2 to prepare.
EnJOY!
Chill Dill Cucumber Soup
A refreshing summer lunch
Equipment
- blender
Ingredients
- 2 1/4 cups greek yogurt
- 1/2 cup sour cream
- 5 tbsp fresh lemon juice
- 2 small shallots, chopped
- 2 garlic cloves, chopped
- 1/3 cup loosely packed chopped fresh dill
- 1/2 cup parsley leaves (approx 1 bunch)
- 3 tbsp loosely packed fresh tarragon leaves (or 3 tsp dried)
- 3 large greenhouse cucumbers, loosely chopped (seeding is optional to taste)
- 1/3 cup Texas Olive Oil
- salt and pepper to taste