Cucumber and Herb Soup
Ingredients
- 1-1/2 cups fat-free plain Greek yogurt ~ 15 ounces
- 3 tablespoons fresh lemon juice ~ 1 lemon
- 1/4 cup extra-virgin olive oil
- 3 large seedless European cucumbers ~ 2-1/4 pounds, keep skin on and roughly chopped
- 1 small shallot roughly chopped
- 1 garlic clove
- 1/3 cup loosely packed fresh dill
- 1/4 cup loosely packed fresh flat-leaf parsley
- 2 tablespoons loosely packed fresh tarragon leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper
Instructions
- In a blender, food processor or Vitamix, place all ingredients (in order listed) and blend until smooth. Season with additional salt and pepper as needed.
- Pour into a bowl or pitcher and cover. Chill in refrigerator for at least four hours or overnight so the flavor can develop.
- Serve chilled in bowls or shooter-style glasses.
Notes
* Depending on the size of your blender, food processor or Vitamix you may have to make this in two batches. I was able to fit everything in my 64 ounce Vitamix.
* It's important to follow the order of the ingredients as having the more liquid ingredients near the machine blade makes it easier to blend.
* It's important to follow the order of the ingredients as having the more liquid ingredients near the machine blade makes it easier to blend.
