Iced Cucumber Soup with Yogurt and Dill
Source of Recipe
Marla
List of Ingredients
Iced Cucumber Soup with Yogurt and Dill
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1 pound cucumbers, peeled, seeded and chopped
4 scallions, chopped
1 cup cold vegetable stock
2 cups plain yogurt
1/2 cup sour cream
juice of 1 lemon
2 Tbls. chopped fresh dill or you can substitute a sprig of mint
salt and pepper
Recipe
Put the cucumbers and scallions in the food processor or blender. Add the cold vegetable stock and puree until smooth. Add the yogurt, sour cream and lemon juice and puree briefly to blend. Transfer to a bowl and add dill and salt and pepper to taste. Chill for at least 2 hours.
Serve in chilled bowls and garnish with a sprig of fresh dill.
Serves 4
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