Description
A refreshing chilled soup, perfect for warm weather. Garnish with shrimp to make it a light meal.
Ingredients
Units
Scale
- 20 oz (567 g) cucumber & dill veggie dip
- 1 tsp lemon juice
- 1 cups (237 ml) whole milk
- 1/4 cup chopped sweet onion
- 4 green onions, white and green parts, chopped
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 tbsp freshly squeezed lemon juice
- Cooked langostino, shrimp or salmon
- Garlic powder
- Preserved lemon, minced for garnish
- Lemon wedges, for garnish
- Fresh dill, for garnish
Instructions
- Combine dips or yogurt, whole milk, onion, green onions, salt, pepper, and lemon juice in a blender. Blend until smooth (approximately 1-2 minutes).
- Divide the mixture into bowls.
- Top with fresh dill, preserved lemon, and langostinos (if using).
- Serve immediately or refrigerate for later.
Notes
- For a thinner soup, add up to 1/2 cup more milk. For a thicker soup, use less.
- To enhance the dill flavor, add 1-2 tablespoons of chopped fresh dill along with the green onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely overnight.
- Prep Time: 10 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 50