Cucumber Soup Recipe

Jen LeBow’s Cucumber Soup

 

Blend til smooth in food processor:

6 medium cucumbers, peeled and cut into large chunks

Pour into large bowl

Add and combine:

1 ½ cups plain yogurt (can be Greek)

1 cup sour cream

2 T dill

½ t salt

Stick toothpicks into add to bowl to combine:

5 peeled garlic cloves

Refrigerate at least 2 hours.

Remove garlic (toothpicks makes this step easy).

Serve cold!