Tangy Cucumber Soup

1. 1

   In a blender, puree the cucumbers, yogurt, lemon juice and garlic.

2. 2

   With the machine on, gradually add the 1/2 cup of oil until incorporated.

3. 3

   Transfer to a bowl, stir in the chopped dill and season with salt and pepper.

4. 4

   Cover and refrigerate until chilled, 30 minutes.

5. 5

   Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.