cold cucumber soup

Name: Cold Cucumber Soup
Prep time: 10 min
Yield: 6
Cuisine: American
Ingredients: 6-8 - cucumbers, peeled and seeded; 3/4 cup(s) chicken stock; 1 tablespoon(s) dill, fresh; 1/2 cup(s) chopped onion; 1/2 cup(s) plain greek yogurt; - sea salt and fresh ground pepper to taste

(1 RATING)

20 Pinches

sherri block

mt. pleasant, MI

Updated on Jun 24, 2013

A good way to use the abundance of cucumbers this summer. This soup keeps well in the fridge.

Rate

No Image

prep time 10 Min

cook time

method Refrigerate/Freeze

yield 6 serving(s)

Ingredients

6-8 - cucumbers, peeled and seeded
3/4 cup chicken stock
1 tablespoon dill, fresh
1/2 cup chopped onion
1/2 cup plain greek yogurt
- sea salt and fresh ground pepper to taste

How To Make cold cucumber soup

Step 1

Place all ingredients in a blender or food processor, blend until mixture reached desired texture. I prefer it the texture of small curd cottage cheese. Chill overnight. Don't skip this step, this allows the flavors to melt together. Feel free to use sour cream in place of the greek yogurt.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes