Chilled soup is a wonderful appetizer or side on a hot summer day. In this version, bright bursts of dill provide a pleasant contrast to the milder flavor of cucumber.
—DEIRDRE COX KANSAS CITY, MO
PREP: 15 MIN. + STANDING • MAKES: 7 SERVINGS
1 pound cucumbers, peeled, seeded and sliced
1/2 teaspoon salt
1 1/2 cups fat-free plain yogurt
1 green onion, coarsely chopped
1 garlic clove, minced
4 1/2 teaspoons snipped fresh dill
Additional chopped green onion and snipped fresh dill
1. In a colander set over a bowl, toss cucumbers with salt. Let stand 30 minutes. Squeeze and pat dry.
2. Place cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with the additional onion and dill.
HOW TO
SEED A CUCUMBER
You can quickly seed a cucumber with a spoon. Peel or score cucumber if desired. With a sharp knife, cut lengthwise in half. Using a teaspoon, run the tip under the seeds to loosen and remove.