Chilled Lemony Cucumber Soup with Herbs
Prep time
Total time
Author: Cooking with Michele
Serves: 8-10
Ingredients
- 4 pounds cucumbers, seeded and roughly chopped (about 2½ pounds after seeding)
- 1-2 lemons, juiced
- 2 tablespoons basil and garlic scape pesto
- ½ cup roughly chopped parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup sour cream
- 1 cup plain Greek yogurt
Instructions
- Pulse the cucumbers in the bowl of a food processor until shredded and releasing their juices; transfer to a blender. Add all of the remaining ingredients and blend on high until very smooth. Taste and adjust by adding more lemon, salt, or pepper if needed. Chill for a few hours or overnight to allow the flavors to meld before serving.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2017/09/chilled-lemony-cucumber-soup-herbs/