1/2English seedless cucumberabout a 6-7 inch piece
2Tbspapproximate fresh dill
1Tbspchampagne vinegaror sherry, or apple cider vinegar
1/4tspfresh cracked black pepper
halved tiny tomatoes
slivered snap peas
drizzle of olive oil
You can peel the cucumber, or not, according to your taste. The English cukes have soft edible skin that hasn't been waxed. I left a little bit on for a touch of color, but peeled most of it. Chop it in large chunks and add to the bowl of a food processor filled with the metal blade. Give the machine about 20 pulses, until the cucumber is pureed but retains a little texture.
Add the yogurt and dill and pulse about 10 more times. Pulse in the vinegar, salt, and pepper.
Remove the soup to a bowl and refrigerate for a few hours until nice and cold.
Serve in small glasses topped with garnishes of your choice. If the soup seems too thick, thin it with a little cold water.
https://theviewfromgreatisland.com/iced-cucumber-and-yogurt-soup/ July 26, 2015