Lebanese Coastal & Mountain
Cold Cucumber Soup
Cucumber, potato and yogurt simmered on the stove for a Lebanese soup.
35 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 30 min · 35 min total
- medium
- 1
In a saucepan, melt butter over medium-low heat. Add onion, cook 10 minutes. Add broth and potato; bring to a boil.
- 2
Reduce heat to low, simmer, uncovered, 10 minutes. Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender.
- 3
Let soup cool slightly. Working in batches in blender, puree soup mixture until smooth. Transfer to 2 quart bowl.
- 4
Whisk in yogurt, salt and pepper until well blended. Cover; refrigerate until well chilled.
- 5
When ready to serve, stir in dill. Garnish if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
