Chilled Lemon Cucumber and Yogurt Soup

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READY IN: 10mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
  • In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
  • Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
  • Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
  • Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.
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