Chilled Cucumber Soup
The cucumbers in my garden are going crazy, so I've been looking for new ways to eat them. I'm kind of in love with this easy, no-cook soup recipe.
Plus, it's packed with Greek yogurt, so full of protein and calcium for a bone-health boost.
Ingredients:
2 lbs English cucumbers, peeled, seeded, and chopped (save a heaping 1/4 cup and dice it small for garnishing)
1/4 dup Vidalia onion, diced
1 clove garlic
10 ounces of plain 2% Greek yogurt
3 Tablespoons lemon juice
3 Tablespoons fresh dill
3 Tablespoons chopped fresh basil
1/4 cup olive oil
1 teaspoon sea salt
1/3 teaspoon black pepper (or to taste)
For the garnish:
1 apricot, finely diced
1/4 cup pine nuts, toasted
a few more basil leaves, sliced thin
Directions:
1. Set aside the heaping 1/4 cup of diced cucumbers along with the other garnishes, and then put all the other ingredients in a blender and blend until smooth and creamy.
2. Chill soup in fridge for at least 4-6 hours. When ready to serve, garnish with basil strips, pine nuts, apricots, cucumbers, and drizzle with olive oil.
Serves 4-6 people, depending on the portion sizes.
