In The Kitchen: Keeping cool with an American Dish

TALLAHASSEE, Fla. (WCTV) -Keiser University’s James Taylor joined WCTV’s Lanetra Bennett and Austin Lowe in the kitchen to make chilled cucumber soup. If you want to make this cool treat, we have the recipe listed below.

Ingredients:

• 2 cups - Greek Yogurt
• 1 cup - Vegetable Broth
• 2 - English Cucumbers
• 4 - Green Onions
• 2 Tbsp - Fresh Dill, Chopped
• 2 Tbsp - Fresh Parsley, Chopped
• 4 tsp - Fresh Lemon Juice
• 2 tsp - Salt

Directions:

1. In a large mixing bowl, combine the Greek Yogurt and vegetable broth; set aside.
2. In a food processor, puree 1 peeled and diced cucumber, 2 sliced green onions, the chopped dill, and parsley.
3. Add the cucumber mixture to the yogurt, along with the lemon juice and salt. Whisk to combine well; set aside.
4. Peel and dice remaining cucumber and thinly slice remaining green onions, then add both to the cucumber yogurt mix, stirring to combine.
5. Refrigerate for 1 hour. Dish and serve, garnishing with homemade croutons.

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