Cucumber Dill Soup

There is nothing like a refreshing chilled soup served in an icy mug on a hot summer day. Perfect as a light lunch, first course or packed in a thermos for a cooling picnic treat.

Ingredients

2 seedless English cucumbers, peeled
1/3 cup white vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
2 scallions, coarsely chopped
1/2 cup half and half
1/2 cup regular or lite sour cream
salt and pepper to taste
fresh dill, finely chopped

Directions

Cut one cucumber into chunks and put into blender container. Finely dice the second cucumber and set aside.

Add remaining ingredients to blender. Blend until smooth. Pour liquid into a bowl. Stir in diced cucumber pieces. Add salt and pepper to taste. Refrigerate until very cold, about two hours. Top each serving with a sprinkle of the chopped fresh dill.

Serves: 4


golden blossom honey product