Cold Cucumber Soup

• Vegetarian
• Gluten free

• Produce

  • 2 Cucumbers
  • 1 tsp Dill, Fresh
  • 1 clove Garlic
  • 1 Lime, Juice of
  • 1 Shallot

• Baking & Spices

  • 1 Kosher salt

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 2 cups Yogurt, Plain

Found on whatagirleats.com

Description

Ingredients

• 2 cups plain yogurt, I use 2% Greek
• 2 cucumbers, peeled and sliced
• 1 shallot, minced
• 1 clove of garlic, minced
• ¼ teaspoon ground cumin
• Juice of 1 lime
• 1-3 teaspoons fresh chopped dill
• Kosher salt to taste

Directions

• Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them sweat, about 20 minutes, to release moisture.
• In a blender or food processor, add yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
• Puree until smooth, about 1 minute.
• Check seasoning and add salt if necessary.
• Chill at least an hour before serving.
• Makes 3 cups