When I was younger, my family enjoyed cucumber soup in the summers so I was excited to come across this recipe on the blog Dishing Up the Dirt. It looked so much quicker than the family recipe that I just had to give it a try on a lovely warm sunny day.
The result is a light tasty cucumber gazpacho, but I have to admit, I prefer the family recipe so I will make it and post it soon.
2 large slicing cucumbers, finely chopped
1 1/2 cups plain greek yogurt
3 1/2 tablespoons fresh lemon juice
3 garlic cloves, minced
1/4 cup dill, stems removed and diced
1/4 cup parsley, thick stems removed and diced
1/4 cup olive oil
pinch of crushed red pepper flakes
salt and pepper to taste
a small handful of ice cubes
In a blender combine cucumber, yogurt, lemon juice, garlic, dill, parsley, ice cubes and olive oil. Blend until smooth.
Keep soup chilled until ready to serve. If you use ice cubes it should be ready to eat right away.
Season to taste with salt, pepper, and crushed red pepper flakes.
