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Today is September 25, 2022

Cool Cucumber Soup

Soups & Salads



3 cups plain nonfat yogurt
1 lb. cucumbers (English), cut into chunks
1 scallion and green parts, coarsely chopped (about 1/4 cup)
3 Tbsp. chopped fresh dill, plus sprigs for garnish
Freshly ground black pepper
1 medium tomato (about 5 oz.), seeded and diced
2 tsp. olive oil


In a blender, combine yogurt, cucumber, scallion and dill; pulse until puréed. Season to taste with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, and drizzle with 1/2 teaspoon of olive oil. Garnish with a dill sprig.


from “Green Sprouts Garden Club Cookbook,” Taylorsville

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