Refreshing Cucumber, Dill And Yogurt Soup With Cucumber Sandwiches - cooking recipe

Ingredients

3 lbs English (seedless) cucumbers
4 None green onions, thinly sliced
2 cups plain Greek yogurt
2 tbsp finely chopped dill, plus additional for garnish
2 tbsp finely chopped parsley
1 None vegetable bouillon cube, crumbled
8 slices white bread
3 oz cream cheese, at room temperature
1 tbsp lemon juice
1 small cucumber, peeled and thinly sliced

Preparation

For the soup, cut the English cucumbers in half lengthwise. Using a teaspoon, scrape out the seeds and discard. Coarsely chop the cucumbers and place in a food processor with the onions, 1 3/4 cups of the yogurt, herbs and crumbled bouillon cube. Process until well blended. Add 1 cup water and process until just smooth. Season to taste. Transfer soup to a bowl. Cover and refrigerate until well chilled.
For the sandwiches, spread 4 slices of bread with the cream cheese. Top with the sliced cucumbers and remaining bread slices. Remove crusts and cut into fingers.
To serve, stir lemon juice into the soup until well mixed. Divide among soup bowls. Top with remaining 1/4 cup yogurt and additional dill. Serve with cucumber sandwiches.