Cold Cucumber Soup


3 cups plain yogurt
1/2 cup heavy cream
1 hard-cooked egg, minced
1 cucumber, peeled, seeded, and minced
1/4 cup minced scallions
1 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon fresh parsley
1 teaspoon fresh dill


Beat yogurt and cream together, then add other ingredients and blend in a food processor or blender until creamy. Chill overnight or up to 24 hours. Beat again just before serving, and garnish with additional fresh chopped parsley or dill.


Makes 6 servings.

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