Cold Parsley Soup

1. 1

   Puree cucumbers and pepper in a blender or food processor.

2. 2

   Add scallions, parsley and garlic and continue to puree until the mixture is smooth.

3. 3

   Add one-half cup of the yogurt and process until smooth.

4. 4

   A blender will produce a finer result than a food processor, and if you do not have a blender you may want to strain the soup through a fine sieve.

5. 5

   Stir in remaining cup of yogurt, season with salt and pepper and chill several hours before serving.

6. 6

   Garnish with sprigs of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.