A Jerry James Stone Recipe
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Ingredients
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tbsp chopped parsley
- ¼ tsp sea salt
- 2 tsp lime juice
- 2 pounds of cucumber, juiced & divided
- 1 cup greek yogurt
- ¼ cup freshly chopped dill
- Diced cucumber (optional)
- Diced shallots (optional)
- Lime zest (optional)
Instructions
- In a large mixing bowl, add 1 minced shallot, 2 minced garlic cloves, 1 tablespoon chopped parsley, ½ teaspoon salt, the juice from 1 lime, and half of the juice from 2 pounds of cucumber.
- I left the skin on before juicing, but you can juice them without. Totally up to you!
- Whisk in 1 cup of greek yogurt. Then add in the rest of the cucumber juice and the ¼ cup of freshly chopped dill.
- Put it in the refrigerator to chill before serving, about 1 hour.
- If you want to garnish the soup, I suggest diced cucumbers, diced shallots, and lime zest.
- Enjoy!
