cucumber yogurtCucumber Yogurt Cream Soup


1 large cucumber
3 tbs extra-virgin olive oil
1 small onion, minced
3 cups chicken broth
1 tbs fresh dill, minced
juice of 1/2 lemon
peel of 1/2 lemon
1/3 cup plain yogurtsalt and
freshly-ground black pepper


Cut out 1/3 of the
cucumber and set aside, then mince the rest. In a sauté pan pour
the olive oil, add the onion, and brown over low heat. Add the minced
cucumber, the broth, dill, lemon juice and peeled lemon. Bring to a boil,
cover and cook over low heat for about 15-20 minutes, until the cucumber
is tender. Blend the mixture and
pour into a terrine. Cool it down. Add half of the
yogurt and place in the refrigerator. Mince the leftover
cucumber for garnish.