Cold cucumber soup with yogurt dill

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Makes 4 servings

Per serving
1/4 Leaner
2 Greens
1 Healthy fat
3 Condiments

4 Cups cucumbers
1 1/2 Cup plain low fat greek yogurt
2 Tablespoon lemon juice
1 shallot
1 clove garlic
1/3 Cup fresh dill
1/4 Cup fresh parsley
2 Tablespoons tarragon
4 Teaspoons olive oil
1/4 Cup red onion


Step 1    

In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.

Step 2    

Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.