cucumber soup
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Cucumber soup

Delightful and refreshing for a hot summer day.

Serve with slices of French or black bread.

  • 1/4 small onion, diced
  • 2 Tbsp butter
  • ———
  • 3 cups (2 large) cucumbers, peeled, seeded, and chunked
  • 2 14-oz cans chicken broth
  • 3 T farina

Melt butter in a large saucepan. Add onions and cook over low-medium heat until softened, about two minutes.

Add cucumbers and chicken broth. Bring to a boil.

Stir in farina and reduce heat to simmer. Cook until tender, about 20 minutes, stirring occasionally.

  • 1 tsp dill weed
  • 3/4 tsp salt
  • scant 1/4 tsp pepper

Remove from heat and add dill, salt, and pepper. Puree with a hand blender or whirl in a blender.

Allow to cool.

  • 2 cups plain yogurt

Whisk in yogurt and chill. Adjust seasonings, if necessary.

Serve cold. Garnish with paper-thin slices of cucumber and sprinkle with chopped parsley or fresh dill, if desired.

bowl of cucumber soup garnished with cucumber slices and fresh dill

Servings: 4-6

Credits: Adapted from Julia Child