Refreshing and delightful, this combination of yogurt and cucumbers is a must-try recipe during the hottest days of summer. Featuring a hint of lemon and topped with a sprinkle of fresh dill, this soup is full of light flavors.
- Servings: 1-2
- Prep Time: 5 minutes
- Chill Time: 4 hours
- 1 cup diced peeled English cucumber
- ½ cup vegetable broth
- 1 cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 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.