Cold Cucumber Soup
- Yield 4 to 6 servings
A cold and refreshing summer soup.
- 2 -- cucumbers
- 2 cups chicken broth
- 1 -- onion, chopped
- 1 teaspoon dried dillweed
- -- Salt and pepper to taste
- 2 cups plain yogurt
- Peel and seed the cucumbers and cut into strips. Combine the cucumber strips with the chicken broth and onion in saucepan. Cook over low heat until the cucumbers and onions are tender. Process in a bowl and season with the dillweed, salt and pepper. Cool to room temperature.
- Add the yogurt and mix gently. Chill until serving time. Garnish servings with cucumber slices and sprigs of fresh dill.
Recipe reprinted with permission from the Junior League of Pensacola’s By Invitation Only (the Junior League of Pensacola, Inc., 2002).