Ingredients :

1 large cucumber

3 tbs extra-virgin olive oil

1 small onion, minced

3 cups chicken broth

1 tbs fresh dill, minced

juice of 1/2 lemon

peel of 1/2 lemon

1/3 cup plain yogurt

salt and freshly-ground black pepper

Directions:

Cut out 1/3 of the cucumber and set aside, then mince the rest.

In a sauté pan pour the olive oil, add the onion, and brown over low heat.

Add the minced cucumber, the broth, dill, lemon juice and peeled lemon.

Bring to a boil, cover and cook over low heat for about 15-20 minutes, until the cucumber is tender.

Blend the mixture and pour into a terrine. Cool it down.

Add half of the yogurt and place in the refrigerator.

Mince the leftover cucumber for garnish.
 

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