Make this creamy no-cook cucumber-herb soup with Greek yogurt and fresh tarragon—ready in minutes, best served cold after chilling overnight.
By D.J. Wilson · 2 min read
Cucumbers are currently in abundance at the farmer’s market and in stores. Rather than throw them on a salad, why not use them to make a cool and creamy soup? Simply deseed them and use them as a principal ingredient in your make-ahead summertime soup recipe.
(Best if made the night before serving)
Recipe
Serves up to 5 10 ingredients
Tick items off as you cook.
Combine the diced cucumber, Greek yogurt, lemon juice, garlic, shallot, tarragon, parsley, and the oils in a blender and blend until smooth. Season with salt and pepper. Refrigerate overnight. Serve cold with a dollop of Greek yogurt, a drizzle of lemon infused olive oil, and some chopped fresh dill.
Serves up to 5
AMAC Kitchen · amac.us/recipes/cold-soup-for-summertime
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