This refreshing soup is bright with the flavor of fresh dill! Full of healthy organic yogurt, this soup is creamy, supplying filling protein and beneficial probiotics.
Ingredients:
- 5 cups Organic Valley Live Organic Lowfat Plain Yogurt
- 2 cups peeled, diced cucumbers
- 1 cup chopped, toasted walnuts*
- 4 tablespoons extra-virgin olive oil
- 4 teaspoons minced fresh garlic, pressed into a paste with fork
- 3 tablespoons chopped fresh dill
- Salt and freshly ground pepper, to taste
- 6-8 fresh dill sprigs
Steps/Methods:
Prep Time: 25 minutes
Total Time: 2-3 hours for chilling
1. Combine all ingredients except dill sprigs. Cover and chill 1-4 hours.
2. To serve: Portion the soup into cups or bowls and garnish with dill sprigs.
*To toast nuts, place them in a single layer on a baking sheet and bake in a 350F oven 12-15 minutes, tossing them halfway through the baking time.
Additional Tips:
- 5 cups Organic Valley Live Organic Lowfat Plain Yogurt
- 2 cups peeled, diced cucumbers
- 1 cup chopped, toasted walnuts*
- 4 tablespoons extra-virgin olive oil
- 4 teaspoons minced fresh garlic, pressed into a paste with fork
- 3 tablespoons chopped fresh dill
- Salt and freshly ground pepper, to taste
- 6-8 fresh dill sprigs
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