Riven Rock Ranch Chilled Organic Cucumber & Dill Soup. YUM!

• 2 (17 ounce) containers Greek yogurt
• 1 12 cups half-and-half cream
• 3 large English cucumbers, peeled, seeded & coarsely chopped
• 34 cup red onion, coarsely chopped
• 12 scallions, coarsely chopped
• salt (to taste)
• white pepper (to taste)
• 14 cup fresh dill, chopped
• 3 lemons, juice of
• fresh dill sprig (to garnish)

1. In a large mixing bowl, stir together the yogurt, half & half, cucumbers, red onion, scallions, salt & pepper.
2. Transfer mixture in batches to the bowl of a food processor fitted with steel blade.
3. Process each batch until cucumbers are coarsely pureed.
4. Repeat with each batch.
5. Fold in chopped dill, cover & refrigerate until very cold, about 2 hours.
6. Just before serving, stir in the lemon juice.
7. Serve chilled, garnishing each bowl with a fresh sprig of the dill.

containers, cream, cucumbers, red onion, scallions, salt, white pepper, fresh dill, lemons, dill

Taken from www.food.com/recipe/riven-rock-ranch-chilled-organic-cucumber-dill-soup-yum-484811 (may not work)