I was thrilled when I received Jey’s recipe in the latest swap (theme – summer veggies), since I hadn’t made a cold soup yet this summer. How could that be? What was I waiting for? Not only is it super easy to do, but so refreshing and delicious…
I took Jey’s advice about making it a creamy soup, and was happy I did. I thought the texture was terrific and really enjoyed the thickness of it, rather than leaving it chunky like she said the original recipe suggested.
Definitely give this a shot soon. You’ll be amazed at the simplicity of it, and how the result packs a big punch. Of course, I added much more garlic than the recipe called for 😉
Can’t wait to have the rest for lunch!
Chilled Cucumber Soup
slightly adapted from The Jey of Cooking
2 cucumbers, seeded and diced
2 scallions, cut into chunks
6 garlic cloves, chopped
3 tablespoons fresh mint
3 tablespoons fresh basil
2 cups plain nonfat Greek yogurt
1 cup lowfat milk (1%)
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
salt and pepper to taste
Throw all ingredients in a blender and blend until smooth. Store in refrigerator, or serve immediately with chopped red pepper and pistachios sprinkled on top.