Cucumber Soup
6 Kirby cucumbers, chopped
juice from 1 lemon, freshly squeezed
2 garlic cloves, minced
1 shallot, minced
1 cup dill finds, picked
½ cup mint leaves, picked
1-2 cups chilled water
½ cup yogurt
½ cup sour cream
1 teaspoon sea salt
freshly grated black pepper, to taste
To Garnish:
pomegranate arils
olive oil, for drizzling
Combine the cucumbers, lemon juice, garlic cloves, shallot, dill, mint, chilled water, yogurt, sour cream and sea salt together in a blender. Puree until smooth. Chill before serving. Taste for seasoning after chilling.
Serve garnished with pomegranate arils and a drizzle of olive oil.
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