Chilled Cucumber Soup with Dill - Seriously Soupy
I realize the temperatures are reaching the single digits and dropping and that the idea of eating a cold soup is probably the last thing you would want in this weather. But, this little soupy was a carefully calculated ode to the warmer months that hopefully are not as far away as they seem. I also have never really made a chilled soup, except for testing out this edamame one or trying the standard chilled gazpacho soup once or twice.What I discovered was a quick and easy soup with very little preparation and one that used minimal ingredients- resulting in a refreshing and flavorful soup that could also be used as a dip for veggies or as a light pasta sauce. I hope you enjoy it and perhaps it will help you to conjure up thoughts of the warmer months to come.
Chilled Cucumber Soup with Dill
3-4 cups of water
4 cucumbers, skin peeled off and cut into squares
bunch of dill
6oz carton of 0% fat Fage yogurt
1 small yellow onion, chopped up into squares
lemon juice or fresh lemons
lime juice or fresh limes
pinch of sea salt
Add water and the cut up onions to a medium-sized pot and let boil. Peel the skin of the cucumbers and cut into small squares, along with the dill and let boil until the mixture is soft (approximately 15-20 minutes).When soft turn off the flame and let cool for 10 minutes or so. Add the yogurt, lemon, lime, and salt and adjust based on your preference. Mix the soup together with a hand blender and place in the fridge over night. Serve the next day and enjoy!
What chilled soups do you enjoy?
Seriously Soupy Serena