A wonderfully cooling soup for hot summers or for anytime you desire to have a light meal. The goodness of onions, dill and cucumbers is certain to impress you.
1 CupDill LeavesDe-Stemmed. Save 1/4 cup for garnish
1/2 CupOnionSpring, Chopped
1/4TeaspoonHimalayan Pink SaltOr Sea Salt
1/2CupYogurtGrass-Fed and Organic; Substitute for Full Fat Coconut Milk for Vegans
Instructions
Mince garlic and set aside for about 10 minutes. Cut the ends off the cucumber and dice them into 2" pieces. No need to peel if it is organic. Chop the green portions of the spring onions.
Add garlic, 1.5 cups of cucumber, 3/4 cup dill leaves, spring onions and salt into a high-speed blender and puree for 1-2 minutes. Add a little yogurt or coconut milk if the consistency is too thick for the blender.
Pour soup into serving dish. Stir in the remaining 1/2 cup finely chopped cucumber, 1/2 cup yogurt or coconut milk and 1/4 cup finely minced dill leaves as garnish. Chill soup for 1 hour (optional) before serving.