Ingredients
| 2 | large cucumbers |
| 1/2 | cup chopped green onion |
| 1/2 | teaspoon salt |
| 1 | teaspoon dried dill weed |
| 2 | cups plain yogurt (from 2-lb container) |
| Chopped fresh dill weed for garnish, if desired | |
| Radish slices for garnish, if desired |
Directions
| 1. | Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces. |
| 2. | Place cucumbers and remaining ingredients in blender or food processor. Cover; blend on high speed until well blended. Refrigerate 1 hour or until chilled. |
| 3. | To serve, garnish soup with (fresh dill weed or radish slices.) Optional |
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