- 3 cucumbers, peeled, seeded and chopped
- 1 C peeled, seeded and finely diced cucumber
- 1 C plain yogurt
- 2/3 C sour cream
- 1/2 tsp. English-style dry mustard
- 1/4 C chopped fresh dill sprigs for garnish
- 1/4 tsp. salt
- 1/4 tsp. white pepper
Yield 4 1/2 Cups, Serves 6
In a blender
Purée chopped cucumbers, yogurt, sour cream, mustard, salt and white pepper.
Transfer to a bowl
Chill soup 6 hours or overnight.
Stir in finely diced cucumber and fresh dill.
Garnish soup with cucumber slices.