Chilled Cucumber Yogurt Soup with Dill
This light Summer soup is a perfect first course on a hot day, and is heavy in flavor thanks to all the fresh herbs. Inspired by Food & Wine's Cold Cucumber Soup with Yogurt & Dill.
Cut the cukes in half lengthwise and remove seeds with a spoon (save for another use or compost.) Roughly chop all but 1/4 of a cucumber and add into your Vitamix or blender. Finely chop the 1/4 remaining cucumber (should be about a half cup) and reserve for garnish.
Into the blender add the rest of the ingredients-- the 2 cups of yogurt, the garlic scapes, minced herbs (dill, basil & parsley), salt, apple cider vinegar and oil. Blend until smooth, and taste to adjust seasoning (if it's too salty, add a bit more yogurt or some lemon juice, and if there isn't enough punch for you, add some more vinegar.) Allow to refrigerate at least 4 hours, or ideally overnight. Serve with the minced cucumber on top as a garnish.
Ingredients
Directions
Cut the cukes in half lengthwise and remove seeds with a spoon (save for another use or compost.) Roughly chop all but 1/4 of a cucumber and add into your Vitamix or blender. Finely chop the 1/4 remaining cucumber (should be about a half cup) and reserve for garnish.
Into the blender add the rest of the ingredients-- the 2 cups of yogurt, the garlic scapes, minced herbs (dill, basil & parsley), salt, apple cider vinegar and oil. Blend until smooth, and taste to adjust seasoning (if it's too salty, add a bit more yogurt or some lemon juice, and if there isn't enough punch for you, add some more vinegar.) Allow to refrigerate at least 4 hours, or ideally overnight. Serve with the minced cucumber on top as a garnish.