Source: dLife

Chilled cucumber soup with yogurt, onions, and fresh dill.

Servings

4 lb fresh cucumber, peeled and chopped , seeded
1 medium onions , sliced
3 tbsp cider vinegar
3 tbsp fresh dill weed , coarsely chopped
6 cup low sodium chicken broth
2 cup cold water
0.5 cup whole milk
1 pinch black pepper (to taste)
1 pinch kosher salt (to taste)
1 cup plain yogurt, whole milk
1 tbsp fresh dill weed , for decoration (optional)
0.5 cup Cucumber, with skin, fresh, slices , for decoration (optional)

1 In large stockpot, mix cucumbers, onion, vinegar, dill, broth, and water. Bring to boil over high heat. Stir constantly.
2 Reduce heat to medium-low. Simmer, partially covered, for 30 minutes until cucumbers are soft. Let cool.
3 In batches, transfer soup to blender or food processor. Purée until smooth.
4 Transfer pureed soup to large mixing bowl. Stir in milk , salt, and pepper.
5 Cover and chill for at least 4 hours.
6 To serve, place small scoop of yogurt in each serving bowl. Pour soup over yogurt.
7 Garnish with fresh cucumber slices and dill spirgs, if desired.