Fresh herbs, a squeeze of lemon juice, and yogurt add zing to this no-cook cucumber soup.
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2
cups
Greek yogurt
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1
cup
Vegetable broth
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2
whole
English cucumbers
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4
whole
Green onions
-
2
tbsp
Dill
-
2
tbsp
Parsley
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4
tbsp
Lemon juice
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Peel and roughly chop one of the English cucumbers, put it in the blender. Add yogurt and vegetable stock. Add 2 green onions, white and green part. Blend until smooth. Set aside in a recipient.
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Chop dill and parsley.
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Peel the other cucumber and dice in ½ inch cubes.
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Peel the other cucumber and dice in ½ inch cubes.
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Mix in the yogurt mix the lemon juice, dill, parsley, diced cucumber, green onions and salt to taste.
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Cover and chill for 1 hour before serving.