- 3½ cups diced English cucumber*
- 3 tablespoons chopped scallion
- 1 teaspoon fresh lemon juice
- 1½ cups sour cream (for best flavor, use regular rather than fat-free or light)**
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 tablespoon minced fresh dill
Cold Cucumber Dill Soup
Yield: 4 servings
A crisp, creamy, refreshing soup that takes minutes to make－and no cooking required!
Ingredients
Instructions
In a food processor or blender, process all of the ingredients until smooth, scraping down the sides as needed.
Chill and serve cold.
Notes
*Karen used regular cucumbers from her garden, removing the seeds before chopping. She thought the skins tasted bitter, so she peeled the cucumbers. I typically include the skins when making cold cucumber soup. Choose according to your preference－perhaps tasting first!
**Karen and I both made this soup with full fat sour cream, which yields a delightfully tangy yet deliciously smooth flavor and a thick, creamy consistency. I have not tried reduced fat sour cream or Greek yogurt, which should work but would change the flavor somewhat. If you do try, please report back!