Yield: Serves 1–2 | Prep Time: 5 minutes | Chill Time: 4 hours
Yogurt mixed with cucumber creates a sweet, silky texture that’s so refreshing at the end of a long day. The hint of lemon zest really makes this particular recipe shine, giving it a welcome burst of bright citrus flavor.
INGREDIENTS
1 cup diced peeled English cucumber
½ cup vegetable broth
1 cup plain Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon minced shallot
1 garlic clove, minced
2 tablespoons fresh dill, plus chopped dill for garnish
2 tablespoons fresh parsley
1 teaspoon herbes de Provence
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
Crème fraîche, for garnish
DIRECTIONS
1. In a food processor, combine the cucumber, broth, yogurt, mustard, shallot, garlic, dill, parsley, herbes de Provence, lemon zest, and lemon juice. Process until smooth. Transfer to an airtight container and chill for 4 hours or up to 4 days.
2. Pour the chilled soup into bowls. Garnish with a dollop of crème fraîche and chopped fresh dill and serve.