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Cold Cucumber, Yogurt, and Dill Soup
A refreshing and healthy soup to enjoy on hot summer days.
May 30th, 2017
From: Yogurt Every Day: Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert, by Hubert Cormier, published by Penguin Random House Canada
Cucumber is frequently featured in lunch bags and veggie platters. Its fresh taste also makes it a great addition to many recipes. This soup is the perfect dish to serve on a hot summer day. A few sprigs of dills enhance the flavours of this bright could soup.
Servings
4Prep Time
10 minutesCook Time
1 hourIngredients
- 3 cups (750 mL) peeled, cored, and cubed cucumber
- 1 clove garlic
- 1 cup (250 mL) vegetable broth
- ¾ cup (180 mL) plain Greek yogurt
- ¼ cup (60 mL) crème fraîche
- Fresh dill, to taste
- Salt and pepper, to taste
- FOR GARNISH
- Fresh dill
- Feta cheese, crumbled
- Thin cucumber slices
Directions
In a blender, add the cucumber, garlic, vegetable broth, yogurt, and crème fraîche. Blend until the soup is smooth and creamy.
Add dill and season to taste. Refrigerate for 1 hour.
To serve, garnish each portion with fresh dill, feta cheese, and cucumber slides.
Enjoy!
Catherine Cote
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