Refreshing chilled cucumber soup

Who said soup season has to end when the weather warms up? This chilled version is perfect for a summer lunch.

summer soup
Servings
5 cups
Ingredients
4
small cucumber, peeled, seeded, and chopped
1 1/2 cups
Greek yogurt
1
shallot, finely chopped
1
garlic clove
1/3 cup
fresh dill
1/4 cup
parsley, minced
2 Tbsp.
dried tarragon
1/4 cup
olive oil
1/2
red onion, finely chopped (about ½ cup)
pinch of
salt & pepper
Directions
  1. Peel, wash, seed and chop cucumber, garlic and shallot
  2. Add ingredients above to food processor with yogurt, dill, parsley, tarragon and olive oil
  3. Blend until smooth, then refrigerate (8 hours to over night prefereable)
  4. 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

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