CUCUMBER-YOGURT SOUP
DIRECTIONS
Peel the remaining cucumbers with a vegetable peeler.
Cut the remaining cucumbers in half lengthwise, then use a small spoon to scrape out the seeds.
Chop the seeded cucumbers into 1/2 (12mm) chunks.
In a blender, combine the cucumbers along with all of the other ingredients except for the chives and tomatoes.
Puree until completely smooth.
Pour the soup into a bowl or pitcher, cover with plastic wrap, and refrigerate until chilled and thickened, at least 2 hours.
This soup will keep nicely in the refrigerator for up to 3 days.
INGREDIENTS
➤ 3 English cucumbers;
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➤ 3 Tbsp Extra-virgin olive oil;
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➤ 1/4 freshly ground black pepper;
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➤ 1 small garlic clove;
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➤ 1 1/2 cups (360 g) Plain Greek yogurt ( whole milk or 2 % )
------------------------------------------------➤ 3 Tbsp Extra-virgin olive oil;
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➤ 1 tsp white wine vinegar;
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➤ 1 1/2 tsp salt;
------------------------------------------------➤ 1/4 freshly ground black pepper;
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➤ 1/2 cup (20 g) packed fresh mint;
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➤ 2 Tbsp chopped fresh dill, plus a few more small springs for serving;
------------------------------------------------➤ 1 small garlic clove;
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➤ 3 Tbsp chopped fresh chives, for serving;
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➤ Tomato for serving;
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