Cucumber Dill Soup

Portion Size: 1 cup

Ingredients: Yields: 2 servings

Ingredients Notes: 
2 large CucumbersWashed, peeled, seeds removed and chopped
3 cups Plain Greek yogurt 
½ cup reduced sodium vegetable broth
¼ cup Sweet onions Washed, peeled and minced
2 tablespoons fresh parsley Washed, trimmed and finely chopped
1 teaspoon fresh dill (reserve some for garnish)Washed, trimmed and finely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon salt 
1/2 cup garlic flavored croutons (optional) garnish

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Combine, cucumber, yogurt, broth, onion, lemon juice, parsley, dill, and salt in large a large bowl.  
2Chill for all least 2 hours.   
3Serve in chilled bowls and garnish with croutons.
To make this recipe gluten free: Use GF broth and GF croutons. Always check all ingredients to be sure they are gluten free.
Posted in

Jacqueline Larson M.S., R.D.N. and Associates