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Chilled Cucumber and Dill Soup

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  • Author: Debra Smith
  • Yield: 2-3 cups 1x


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


  • 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


  1. 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
  2. Divide into bowls, top with fresh dill, preserved lemon and langostinos if using
  3. Serve immediately or store in refrigerator
  • Category: Main
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