GRILLED CUCUMBER DILL SOUP

3 cucumbers (peeled and sliced 3/8” – 1/2” thick)
¼ cup onion (diced)
5 cups chicken broth
½ cup white wine
2 tbsps. olive oil
1 tbsp. butter
1 tbsp. fresh tarragon (chopped)
½ tbsp. fresh dill (chopped)
1/8 tbsp. dried tarragon
¼ cup plain yogurt
1/2 cup sour cream
Salt and pepper to taste
2 tbsps. green onion (sliced)

– in a medium bowl add olive oil, salt, pepper and mix well
– add cucumber slices and fold to coat
– place coated cucumbers on BBQ grill pre-heated to medium-low
– grill until slightly grilled and charred, turn once and finish cooking grilling
– in a medium stock pot add butter and melt
– add onions and sauté 2-3 minutes
– add white and continue saute2 minutes
– add chicken broth, tarragon, reduce heat and simmer gently for 8-10 minutes
– in a food processor add grilled cucumber, sauté with broth and puree smooth
– add yogurt, sour cream, dill, salt, pepper and blend smooth
– pour into a bowl, cover and chill
– ladle into serving dishes and garnish with fresh sliced green onions