Best Cucumber Soup Ever. And, Dad Made It

My dad loves to cook and often I find him perusing the internet looking for ways to use what's in the house (so nothing goes to waste). Michael and I are soooo happy to have Dad with us. He's such a huge support and help and he cooks often!

Tonight he mad one of his best (I say that about everything he cooks/bakes/makes)

He found this amazing recipe in Food and Wine Magazine for a cold cucumber soup. After doing a quick post on Instagram Stories, I have had a few requests for the recipe.



2 large European cucumbers (2 1/4 pounds - and I bet you could use ANY cucumber). halved and seeded - 1/2 cup finely diced, the rest coarsely chopped.

1 1/2 cups plain Greek yogurt. Tonight Dad improvised and used sour cream with a bit of white vinegar (it worked! And, was perfect.)

3 Tablespoons fresh lemon

1 small shallot, chopped

1 garlic clove.


1. In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and pepper, cover and refrigerate for at least 8 hours or overnight. **We did not do this - maybe it chilled for 2 hours max. ***Was awesome.

This recipeand more like it can be found here.

lylah lednerComment