Monday, July 8, 2013

SUNDAY BEST Chilled Cucumber Soup

Serves 8
Prep Time: 10 minutes, Plus 45 minutes to chill

4 large cucumbers, peeled, seeded and diced into ½-onch pieces, about 3 cups
1 small clove garlic, peeled, minced and mashed to a paste with a pinch of salt
1 cup plain yogurt
1 medium lemon juiced, about 3 tablespoons
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
A pinch of sea salt and a grind of fresh pepper
1 bunch green onions, thinly sliced, about 1 cup

Add lemon juice, salt and pepper to cucumbers and let sit for a few minutes. Drain excess moisture of cucumbers, and place in blender or food processor with the rest of the ingredients. Pulse until smoothe. You may add additional yogurt if you desire a thicker consistency.

Cover and place in refrigerator until chilled, at least 45 minutes. Serve with a side of pita and hummus and enjoy!

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