Cold Cucumber Soup Recipe

Cold Cucumber Soup

Emerald deliciousness

Just right for a hot summer day. Make this the night before, sitting in the fridge to let all of the flavor meld really does it right.

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Ingredients

2 large cucumbers | halved and seeded

1 1/2 cups Greek yogurt

4 tablespoons lemon juice | freshly squeezed

1 onion | roughly chopped

3 garlic cloves | peeled

1 bunch of dill

1 bunch of parsley

handful of other fresh herbs such as basil, tarragon

1/4 cup olive oil

salt

pepper

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Instructions

Step One

Add all of the ingredients to a blender. Blend until smooth. Taste. Adjust seasonings.

Step Two

Refrigerate overnight. Serve. Enjoy.

Hi Friends!

I am Rachel Kulchin, the passionate force behind the Blue Heron Project! As a dedicated Backyard Farmer, I am on a heartfelt mission to rekindle your connection with the garden.

Firmly rooted in the belief of savoring the flavors of seasonal and sustainable eating, I am dedicated to empowering you with the liberating experience of reclaiming control over your own food.

Join me on this authentic and exciting adventure towards a more connected and sustainable garden-to-table lifestyle.