6 medium cucumbers
2 t. salt
1 t. pepper
3 T. vinegar
2 c. yogurt
a few sprigs dill
Peel cucumbers, slice them in half the long way, and cut into chunky half moons. Using an immersion blender or a regular blender, purée the cucumbers with salt, pepper and vinegar. When coarsely blended, stir in yogurt.
Wash and chop the dill leaves, and add. Taste the soup. Does it need salt, more acidity, or more dill? If so, add more to taste. Serve chilled.
Recipe developed by Salt Café & Farm-To-Table Consulting