Ingredients
Scale
- 4 medium English cucumbers (about 2 pounds total), coarsely chopped
- 1/3 cup fresh dill, loosely packed
- ¼ cup fresh basil, loosely packed (reserve a few leaves for garnish)
- 2 green onions, white and firm green parts, coarsely chopped
- 2 cups non-fat Greek yogurt
- 3 T lemon juice
- 2 T olive oil
- 2 small garlic cloves
- 1 T white balsamic vinegar (optional)
- Salt
- Pepper
- 6 T red onion, medium diced
Instructions
- Add fresh herbs, yogurt, lemon juice, olive oil, green onion, garlic, vinegar (if using) and half of the cucumbers to a 6-cup blender jar. Puree at high speed until smooth.
- Add remaining cucumbers to blender and puree. Taste and adjust seasoning, adding salt and pepper to taste. Blend again.
- Either serve immediately, garnished with red onion and a chopped basil leaf, or cover soup and chill in refrigerator overnight.
