Chilled Cucumber Soup

Ingredients

• Soup Ingredients
• 5 lbs cucumbers, peeled & cut into 2-in pieces (about 8 cups)
• 4 medium scallions, dark green parts only, chopped coarse
• (about 1/2 cup)
• 1 cup plain whole-milk yogurt
• 1/4 tsp. sugar
• 1 Tbsp. lemon juice
• 1 tsp. salt
• Pinch ground black pepper
• Cucumber-Dill Garnish
• 1 large cucumber (about 1 lb), peeled & cut into 1/2 inch cubes
• (about 2 cups)
• 1 1/2 tsp. fresh dill, chopped
• 1/2 tsp. lemon juice
• 1/4 tsp. salt

Instructions

1. For the Soup: Toss the cucumbers with the scallions in a medium bowl.
2. Puree half the cucumber-scallion mixture in a blender with 1 1/4 cups cold water until smooth, about 1 minute.
3. Transfer the puree to a large nonreactive bowl.
4. Puree the remaining cucumber-scallion mixture with 1 1/4 cups cold water and transfer it to the bowl with the first batch.
5. Whisk in the yogurt, sugar, lemon juice, salt and pepper.
6. Cover tightly and refrigerate until chilled, at least 1 hour or up to 12 hours.
7. For the Garnish: Dry the cucumber cubes between layers of paper towels. toss cucumbers with dill, lemon juice and salt in a small bowl.
8. To serve, divide the chilled soup among individual bowls. Sprinkle some of the cucumber and dill mixture over each bowl and serve immediately.

Notes