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Here’s a tasty cold soup to enjoy on one of the remaining warm days we will surely have in September.  It’s very easy to make and tastes delicious.  It’s a light soup and I added an accompanying sturdy piece of homemade bread with a slice of good cheese, toasted under the broiler.

COLD CUCUMBER SOUP

  • One long English style cucumber
  • 3 Tblsp. lemon juice
  • ½ Tblsp. dried dill weed
  • 4 cups plain Greek yogurt
  • 1 cup chicken broth
  • Salt and pepper

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Peel the cucumber, cut into sections and remove the seeds.  A melon baller works well for this.
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Cut the cucumber into 1-1/2 inch chunks and place in a food processor or blender.  Add the lemon juice, dill weed, yogurt and broth.  Process until pureed.  Add salt and pepper to taste.  Place soup in a covered container and refrigerate for at least two hours.

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Makes 4 servings

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Tags:  cook,cooking,recipe,recipes,soup,cold cucumber,cucumber,lunch,summer