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Rated 5 out of 5
Cold Cucumber Soup
2 large cucumbers
1/2 cup chopped green onions
1/2 teaspoon salt
1 teaspoon dried dill weed
1 container (16 ounces) plain yogurt
Instructions
Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces. Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled. Serve in Emile Henry individual soup tureens. Garnish soup with fresh dill weed or radish slices if desired.
Additional Information
2 Ww Points