Low Carb Yogurt Dill Cucumber Soup
Ingredients
- 3 C Peeled & Seeded Rough Chopped Cucumber
- 2 C Plain Full Fat Yogurt (Labne Is Best)
- ½ medium Minced Red Onion
- 2 T Dried Dill
- 2 T Dried Parsley
- 1-2 T Dried Mint
- 2 t Dried Tarragon
- 1½ t Crushed Garlic
- ¾ t Salt
- ¼ t Pepper (White Pepper Might Be Best)
- ¼ C Lemon Juice
- 6 T Olive Oil
- ½ C Peeled & Seeded Cucumber (for garnish)
Instructions
- Combine all ingredients in a blender or food processor.
- Blend until smooth.
- Refrigerate for at least 4 hours to allow flavors to meld.
- Garnish with additional cucumber before serving.
