Cold Cucumber and Yogurt Soup with Dill

1. 1

   Using a vegetable peeler, peel half of the whole cucumbers; leave the skin on the rest.

2. 2

   Halve all of the cucumbers lengthwise; scoop out and discard the seeds.

3. 3

   Coarsely chop the cucumbers.

4. 4

   In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes.

5. 5

   Using a slotted spoon, transfer the cucumbers to a blender or food processor, reserving the liquid.

6. 6

   Add 2 tablespoons of the cucumber liquid and the yogurt, cream and chopped dill to the cucumbers and blend until smooth.

7. 7

   Add 1 to 2 tablespoons of the reserved cucumber liquid to thin the soup if needed.

8. 8

   Refrigerate until cold, about 1 hour or up to 1 day.

9. 9

   Ladle the soup into bowls, garnish with cucumber slices and salad burnet and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.