Sunday, June 24, 2012

Chilled Cucumber Soup

My favorite perk of summer is the produce.  You just cannot beat the in-season vegetables and fruits of summer (sorry, root vegetables of winter!).  Our garden is producing its first produce already: cucumbers and tomatoes.  I knew immediately what I wanted to do with them: make Chilled Cucumber Soup.  Not only is this recipe incredibly delicious, it is incredibly healthy as well. 

Chilled Cucumber Soup
Serves 5

3 Cups Whole Milk Plain Yogurt
1 Large Cucumber, chopped
1/3 to 1/2 c. Chopped Scallions (green and white parts)
2-3 Garlic Cloves, crushed
2-3 Tbsp Lemon Juice
2 Tbsp Fresh Dill (or 1/2 Tbsp Dried Dill)
2 tsp Olive Oil
Salt & Pepper, to taste
1 Tomato, diced


1.  In a blender (or a bowl if using an immersion blender), combine yogurt, cucumber, scallions, garlic, lemon juice, olive oil, salt and pepper

2. Puree into smooth. Do a taste test: add in more lemon juice, scallions, salt or pepper if needed 

3. Store in an airtight container in the fridge for at least 1 hour 

3. Ladle soup into bowls and top with diced tomatoes. I like to add enough tomatoes so I get a bite of tomato in each spoonful

 Serving Size: 1/5th of Soup 
Calories: 128
Fat:  7
Carbs:  12
Protein:  6

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