How to Make Cold Cucumber Soup
Number of servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Skill level: Easy
Ingredients and Quantities
2 large cucumbers, peeled, seeded, and diced
1 1/3 cup of thick sour cream
1 1/3 cup of whole milk yogurt
2 cups of organic free-range chicken broth, or vegetable stock for a vegetarian option
1 garlic clove, finely minced
1/2 cup of fresh mint
1/2 cup of fresh dill
pepper, to taste
Directions
1. Combine the cucumbers, sour cream, yogurt, chicken broth, and garlic in a large bowl.
2. Puree the mixture with a immersion blender until smooth.
3. Add fresh mint and dill and season with pepper.
4. Serve topped with some fresh mint and dill.
More Information
Meal: Brunch
Cuisine: New-American
Dish Type: Appetizer
Cooking Method: n/a
Main Ingredient: Cucumbers
Season/Occasion: Summer
Equipment needed: Immersion Blender
Alternate Ingredients: n/a
Special Considerations: n/a