Ingredients:
- 1 1/2 Cups Prairie Farms Plain Whole Yogurt
- 2 Large English cucumbers, halved and seeded
- 3 Tbsp Fresh Lemon Juice
- 1 Shallot, chopped
- 1 Clove Fresh Garlic
- 1/3 Cup fresh dill
- 1/4 Cup Flat-leaf Parsley Leaves
- 2 Tbsp Tarragon leaves
- 1/4 Cup olive oil
- Dash salt
- Dash Fresh Ground White Pepper
Garnish
- 1 Prairie Farms Sour Cream Squeeze Pouch
- 1/2 Cup Red Onion, finely chopped
- Dash olive oil
Directions:
- In a blender, combine chopped cucumber with yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate overnight.
- Season soup again before serving. Pour into cups or bowls and garnish with the finely chopped red onion, a dash of olive oil, and squeeze sour cream topping as desired.
