Chilled Cucumber Yogurt Soup Recipe

Chilled Cucumber Yogurt Soup Recipe

  • 1 tablespoon vegetable oil
  • 1/2 cup frozen diced onions
  • 2 cucumbers, peeled and cut into small chunks
  • 2 (14.5 ounce) cans chicken broth
  • 3/4 cup instant white rice
  • 1 1/2 teaspoons dried tarragon
  • 1/2 cup Archer Farms™ plain low-fat yogurt
  1. Heat oil in large saucepan over medium heat. Add onions. Cook, stirring occasionally, about 3 minutes or until onions begin to soften. Add cucumber; cook one minute.
  2. Pour in broth and bring to boiling. Reduce heat to low; simmer 10 minutes.
  3. Stir in rice. Simmer 10 minutes. Remove from heat; stir in tarragon. Let rest 5 minutes.
  4. Puree soup in small batches, using a blender. Stir in yogurt. Cover and refrigerate until chilled, about 3 hours.
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