Cold Cucumber and Yogurt Soup with Dill

• 1 pound unwaxed cucumbers, plus 8 thin cucumber slices, for garnish
• 1 tablespoon sherry vinegar
• 2 teaspoons kosher salt
• 2 cups whole-milk yogurt
• 1/2 cup heavy cream
• 2 tablespoons coarsely chopped dill
• 4 salad burnet sprigs, for garnish

1. Using a vegetable peeler, peel half of the whole cucumbers; leave the skin on the rest.
2. Halve all of the cucumbers lengthwise; scoop out and discard the seeds.
3. Coarsely chop the cucumbers.
4. In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes.
5. Using a slotted spoon, transfer the cucumbers to a blender or food processor, reserving the liquid.
6. Add 2 tablespoons of the cucumber liquid and the yogurt, cream and chopped dill to the cucumbers and blend until smooth.
7. Add 1 to 2 tablespoons of the reserved cucumber liquid to thin the soup if needed.
8. Refrigerate until cold, about 1 hour or up to 1 day.
9. Ladle the soup into bowls, garnish with cucumber slices and salad burnet and serve.

cucumbers, sherry vinegar, kosher salt, wholemilk yogurt, heavy cream, dill, salad burnet sprigs

Taken from www.foodandwine.com/recipes/cold-cucumber-and-yogurt-soup-dill (may not work)