Cucumber Soup

I feel cool and refreshed just thinking about it!  Unless you’re really watching your fat intake, go for the whole milk plain yogurt on this one–it’s oh so creamy and delicious.  A great source of protein, too!

2 medium sized cucumbers
1 cup buttermilk (I keep the powdered kind on hand for occasions like this)
1/4 cup chopped fresh parsley
2 tsp. Chopped fresh chives
1 1/2 tsp. chopped fresh dill
6 fresh mint leaves
1/4 tsp. chopped fresh tarragon if you’ve got it
2 tsp. lemon juice
1 1/2 cups plain yogurt
3 Tbsp. chopped fresh dill and mint leaves, combined

  1.  Peel cucumbers. Cut in half lengthwise and scoop out seeds.  Cut flesh into chunks.
  2. Place everything but the last two ingredients (yogurt and the dill/mint leaves) in blender; blend until smooth.  Transfer to a bowl.
  3. Whisk in yogurt.  Chill.
  4. Sprinkle with dill and mint leaves before serving.
This entry was posted in cucumbers, soups. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s