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CUCUMBER - Tangy Cucumber Soup
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| Tangy Cucumber Soup | |
| 2 pounds | Persian or English cucumbers, halved lengthwise, seeded and chopped |
| 1/2 cup | plain fat-free Greek yogurt |
| 3 tablespoons | fresh lemon juice |
| 2 small | garlic cloves |
| 1/2 cup | extra-virgin olive oil, plus more for garnish |
| 1 tablespoon | chopped dill, plus sprigs for garnish |
| Kosher salt | |
| Pepper | |
DIRECTIONS
In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.
Make Ahead
The soup can be refrigerated overnight.
Notes
The soup can also be served as a sauce for grilled meats or used as a salad dressing.
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