Chilled Cucumber & Yogurt Soup

1. 1

   Wash, peel & cut the cucumbers into chunks. Add to a bowl or a food processor

2. 2

   Peel & cut the onion & add to the bowl/food processor.

3. 3

   Add Greek yogurt, parley (leaves, no stems), dill (discard the hard stems), salt, pepper and mix using a hand blender or the food processor.

4. 4

   When all the ingredients are well blended, taste and season if necessary. Add about a table spoon of lemon juice (optional).

5. 5

   Cover with cling film and place in your fridge for several hours or overnight.

6. 6

   Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.