Who said soup season has to end when the weather warms up? This chilled version is perfect for a summer lunch.
Servings
5 cups
Ingredients
Directions
- Peel, wash, seed and chop cucumber, garlic and shallot
- Add ingredients above to food processor with yogurt, dill, parsley, tarragon and olive oil
- Blend until smooth, then refrigerate (8 hours to over night prefereable)
- Season with salt and pepper as desired and garnish with red onion and a drizzle of olive oil
Recipe Nutrition
Calories
692
Protein
61
Fiber
9.4
Carbs
3
Sodium
222
Potassium
2535
Calcium
799
