WASHINGTON — Chilled cucumber soup is a summertime classic and very delicious. However, chef Jonathan Bardzik adds a new spin to the recipe, fennel! Learn how you can make it at home with the recipe down below!

Ingredients:

  • 2 cups of grated cucumber, about 2 large, peeled and seeded
  • 2/3 cups grated onion, about 1 medium
  • 1 cup grated fennel bulb
  • 4 tbs lemon juice
  • 1 1/2 cups whole milk yogurt
  • 1 cup whole milk
  • 1 tbs chopped fennel fronds
  • 1 tbs chopped parsley
  • 1 tbs minced chives
  • 2 tbs olive oil – the good stuff!

Directions:

  • Mix together cucumber, onion, fennel and any accumulated juices.
  • Add lemon juice, yogurt and milk. Stir to blend.
  • Add fennel fronds, parsley and Chive Oil. Mix together.
  • Season to taste with salt and pepper. If not serving immediately, check seasoning right before ladling into bowls.

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