This chilled soup is great in warm weather to showcase the fresh vegetables of the season. Garnish with shrimp and make this refreshing side into a main course.
By Debra Smith
I am a lover of all seasons and really do look forward to the fade of one while ushering in the next. This soup is a great way to usher in the beginning of spring through until summer.
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Chilled Cucumber and Dill Soup
- Yield: 2-3 cups 1x
Description
This chilled soup is great in warm weather to showcase the fresh vegetables of the season. Garnish with shrimp make this refreshing side into a main course. Adapted from Ina Garten
Ingredients
Scale
- 20 oz cucumber & dill veggie dip (or substitute greek yogurt, dill and a cucumber)
- 1 teaspoon lemon juice
- 1 cup whole milk
- 1/4 cup chopped sweet onion
- 4 green onions, white and green parts, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 Tablespoons freshly squeezed lemon juice (1 large lemon)
- Cooked langostino, shrimp or salmon (optional)
- Garlic powder (optional)
- Preserved lemon, minced for garnish
- Lemon wedges, for garnish
- Fresh dill, for garnish
Instructions
- Place dips, or yogurt, whole milk, onion, green onions, salt, pepper and lemon juice in a blender and process until smooth – about 1-2 minutes
- Divide into bowls, top with fresh dill, preserved lemon and langostinos if using
- Serve immediately or store in refrigerator
- Category: Main
