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Cool Cucumber Soup with Jacobs Farm Dill

Print Recipe

Ingredients
  

  • 2 large Japanese cucumbers washed
  • 4 green onions scallions
  • 2 cups vegetable stock
  • 3 Tbsp lemon juice
  • 2 Tbsp fresh dill chopped
  • Kosher salt and fresh ground pepper
  • 3 cups crème fraiche
  • Fresh dill sprigs for garnish

Instructions
 

  • Place all ingredients, except for crème fraiche and dill, into a high speed juicer. Purée until smooth. Pour into a nonreactive bowl and season with salt and pepper to taste. Place in refrigerator to cool for at least !/2 hour.

To serve:

  • Ladle soup into 8 bowls and add the crème fraiche in even dollops across the 8 bowls. Garnish with fresh dill sprigs. Serve immediately.