5 medium cucumbers, peeled and chopped
1 ½ cups plain yogurt
¼ cup sour cream
Sea salt and pepper
3 T chopped fresh dill
Fresh lemon juice, to taste
Cucumber slices, dill sprigs, for garnish
Extra virgin olive oil (The Arbosana from California Olive Ranch tastes great in this dish.)

You will also need:
Utility knife
Large bowl
Soup bowls

In a blender, puree the chopped cucumbers, yogurt and sour cream. Salt and pepper to taste. Chill soup until ready to eat. Before serving, stir in dill and lemon juice. Garnish with cucumber slices and dill sprigs. Drizzle with extra virgin olive oil.

Serves 4.

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