Chilled Dill Soup
- Serves 16-20.
- 2 pints half-and-half 4 (8-oz.) cartons plain yogurt
- 4 cucumbers peeled, seeded, and diced
- 4 Tablespoons fresh dillweed, minced
- 2 Tablespoons green onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Sprigs of fresh dill, optional
- Sliced cucumber, optional
This recipe is sized for a large luncheon. Combine first 8 ingredients, stirring well. Chill thoroughly. Stir and garnish with sliced cucumber if desired.