Cold Cucumber Soup
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
- Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Cook Times
Ingredients
Ingredients
- 2.5 pound Persian cucumber thinly sliced, reserve a few slices for garnish
- 2 cup 5% Greek yogurt
- 1 cup fresh basil
- 1/3 cup extra virgin olive oil more for drizzling
- 4 tablespoon fresh lemon juice
- 3 tablespoon fresh dill
- 1 clove garlic taste and add an extra clove if not strong enough
- 1 teaspoon sea salt
- 2/3 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
For Garnish
- Fresh mint or dill, or chives
- cucumber sliced
Cooking Tools Required
Blender, Cutting board, Mixing bowls, Sharp KnivesNutrition
Calories: 109kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 250mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 1mg
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