Ingredient: Greek Yogurt
Greek yogurt makes a rich and creamy base for this refreshing chilled soup. I often use Greek yogurt instead of sour cream in both savory and sweet recipes.
Decrease the number of cucumbers to 1. Decrease the mint and dill to 1 Tbsp. each. Increase the olive oil to 3 Tbsp. Mix all ingredients in a bowl, cover, and chill for 3 to 4 hours before using. Delicious as a salad dressing or as sauce for cold poached fish, such as salmon.
See the recipe at diabetesforecast.org/creamycucumberdressing.