Cucumber Dill Soup

It’s summer and when it comes to a “soup and sandwich” meal, we think of cold soups.  This one is a refreshing cold soup with a crunch, and healthy too!


  1. 4 medium cucumbers
  2. 2 cups non fat plain yogurt
  3. 2 tablespoons fresh dill
  4. 1 clove garlic, minced
  5. 1 tablespoon olive oil
  6. 1 tsp. salt
  7. 1 tsp. white pepper
  8. ½ cup grated Parmesan or
  9. ½ cup walnuts, minced


  1. Slice the cucumbers lengthwise. Scoop out the seeds with a spoon and discard. Slice them into round.
  2. Place all ingredients into a food processor and blend under smooth.
  3. Refrigerate for at least 30 minutes, and up to a day ahead.
  4. Place an ice-cube in a bowl and ladle soup over it.

Makes 4 servings

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