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