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

INGREDIENTS

2 Cups Greek Yogurt

1 Large English Cucumber, seeded & chopped

1 - 2 Garlic Cloves, crushed

2 Tbsp Lemon Juice

2 Tbsp Fresh Dill (or 1/2 Tbsp Dried Dill)

2 tbsp Olive Oil
Salt & Pepper, to taste

1 Tomato, diced

DIRECTIONS

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

2. Puree until smooth. Do a taste test: adjust if needed 

3. Chill overnight if possible, otherwise chill for at least 1 hour 

3. Ladle soup into bowls and top with diced tomatoes. 

NUTRITIONAL INFORMATION

 Serving Size: 1/5th of Soup 

Calories: 128

Fat:  7

Carbs:  12

Protein:  6