Chef Bob Young shared this recipe with us at the Old Louisville Fresh Stop Market on July 7, 2016. We hope you enjoy it as much as we did!!
Chilled Cucumber and Squash Soup
In a blender, combine the chopped cucumber and squash with the yogurt, lemon juice, green onion, garlic, dill, parsley, and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, green onion and a drizzle of olive oil and serve.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.