Ingredients
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3 large Cucumber
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2 cloves Garlic
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½ small Red Onion
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2 cups (570 g) plain whole-milk Greek Yogurt
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1 cup (230 g) full-fat Sour Cream
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½ Lemon Juice
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1-½ teaspoons Kosher Salt
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1 teaspoon ground Black Pepper
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1 cup fresh Dill
Directions
This classic gyro topper gets a thinning new spin in this creamy, tangy soup, thickened with cooling puréed and frothy fresh cucumbers and dill. It takes just minutes to make and is super cool to eat on the hottest dog days of the summer months. The colors and flavors complement salmon especially well. Serve a grilled fillet alongside for the perfect summer feast. Keep the soup in the refrigerator for 1–2 hours before serving to fully develop the flavors and the chill.
Steps
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1
Done
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Place all of the ingredients except the fresh dill in the bowl of a food processor fitted with a metal blade. Process until puréed and frothy, scraping down once or twice with a spatula to ensure all of the larger pieces have been smoothly incorporated. |
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2
Done
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Add the fresh dill and pulse 10 times to incorporate. Chill completely before serving. Taste and adjust seasonings before serving; chilling will have a quieting effect on the salt and pepper. |
