I absolutely love soup, but in the summer I can’t eat it hot. So this Chilled Cucumber Yogurt Soup is perfect!
Author: Jeanie and Lulu's Kitchen
, halved, deseeded
, thinly sliced
Freshly Ground Black Pepper
First, reserve 1/3 cup of the
and set it aside for garnish.
Set up a food processor and combine the remaining cucumber,
Garlic (1 clove)
Fresh Ginger (1 Tbsp)
Scallions (1/3 cup)
Fresh Mint (1/3 cup)
Fresh Cilantro (1/3 cup)
Salt (1 pinch)
Freshly Ground Black Pepper (1 pinch)
Greek Yogurt (1 1/2 cups)
Olive Oil (1/4 cup)
Puree the mixture until it is completely smooth. Transfer it to a bowl and cover it, then let it chill in the refrigerator for at least 8 hours, or overnight.
When you are ready to serve it, scoop it into pretty bowls and garnish it extra chopped cucumber, scallion, and a drizzle of olive oil! Enjoy!
Nutrition Per Serving
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