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Kitchen Notebook

July 15, 2021

Chilled Cucumber Soup

25 Mins

25 Min

  • 2 lbs Cucumbers, coarsely chopped
  • 1.5 cup Plain Greek Yogurt
  • 3 Tbsp Fresh Lemon Juice
  • ¼ Red Onion, finely chopped
  • 1 Garlic Clove 
  • ⅓ cup Loosely Packed Dill
  • ¼ cup Loosely Packed Flat-leaf Parsley Leaves
  • ¼ cup Loosely Packed Basil Leaves
  • ¼ cup Olive Oil, plus more for drizzling
  • Sea Salt and Freshly Cracked Black Pepper

    In blender, combine chopped cucumber with yogurt, lemon juice, red onion, garlic, dill, parsley, basil, and ¼ cup olive oil. Blend until smooth. Season with sea salt and black pepper; cover, and refrigerate at least 8 hours or overnight.

    Season soup again just before serving. Pour into bowls. Garnish with sliced cucumber, dill, and a drizzle olive oil; and serve.

25 Mins recipe Soup Summer Veg

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25 Mins recipe Soup Summer Veg

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