CHILLED CUCUMBER HERB SOUP
06/25/15 — Farm
By Megan WinfreyHey ya'll!
It's been so incredibly hot and muggy lately! Seriously, yuck. That's why I decided to make the most refreshing thing I could think of using last week's CSA veggies - chilled cucumber soup. Super fast and easy, this recipe is sure to become a favorite. And it's a great way, besides pickling, to utilize these gorgeous, fresh cucumbers!
Chilled Cucumber Herb Soup
2 large or 3 small cucumbers, peeled, seeded, and roughly chopped
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1 cup plain Greek yogurt
1 cup water
1/4 cup chopped green onion
Juice of half a lemon
3 dashes Tabasco (or other hot sauce)
Salt
In blender, puree yogurt, water, mint, basil, and green onions. Add cucumbers and puree, leaving it chunky.
Transfer to a bowl and stir in lemon juice and hot sauce. Salt to taste.
Refrigerate for a few hours. Best served the same day.
Serve cold and garnish with mint or basil leaves and sliced cucumbers.
It's been so incredibly hot and muggy lately! Seriously, yuck. That's why I decided to make the most refreshing thing I could think of using last week's CSA veggies - chilled cucumber soup. Super fast and easy, this recipe is sure to become a favorite. And it's a great way, besides pickling, to utilize these gorgeous, fresh cucumbers!
Chilled Cucumber Herb Soup
2 large or 3 small cucumbers, peeled, seeded, and roughly chopped
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1 cup plain Greek yogurt
1 cup water
1/4 cup chopped green onion
Juice of half a lemon
3 dashes Tabasco (or other hot sauce)
Salt
In blender, puree yogurt, water, mint, basil, and green onions. Add cucumbers and puree, leaving it chunky.
Transfer to a bowl and stir in lemon juice and hot sauce. Salt to taste.
Refrigerate for a few hours. Best served the same day.
Serve cold and garnish with mint or basil leaves and sliced cucumbers.