Cold Cucumber Soup Recipe
Ingredients
| Potatoes | 2 Medium, peeled | |
| 4 cups chicken broth, canned or homemade | ||
| 3 large cucumbers, peeled, seeded, and coarsely grated | ||
| 4 to 6 scallions, white and tender greens, finely chopped | ||
| 2 tablespoons chopped fresh dill, plus more for garnish | ||
| 1/2 cup plain yogurt or sour cream | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Place potatoes and broth in saucepan; bring to a boil and cook, covered, over medium-high heat 15 minutes or until tender.
Remove from heat and puree potatoes and liquid briefly in food processor or blender.
This step may need to be done in two batches.
Return mixture to saucepan.
Add cucumbers, scallions, and 2 tablespoons dill to saucepan.
Bring to a boil; reduce heat and simmer 15 minutes.
Remove from heat and refrigerate.
When cooled— but not cold—add yogurt or sour cream.
Mix well and return to refrigerator to chill thoroughly.
Salt and pepper to taste just before serving.
Sprinkle each serving with chopped dill.
Remove from heat and puree potatoes and liquid briefly in food processor or blender.
This step may need to be done in two batches.
Return mixture to saucepan.
Add cucumbers, scallions, and 2 tablespoons dill to saucepan.
Bring to a boil; reduce heat and simmer 15 minutes.
Remove from heat and refrigerate.
When cooled— but not cold—add yogurt or sour cream.
Mix well and return to refrigerator to chill thoroughly.
Salt and pepper to taste just before serving.
Sprinkle each serving with chopped dill.
Chef
