Prep Time: 20 Minutes Serves 6 to 10 (as an appetizer or meal)
INGREDIENTS:
2lbs regular cucumber, peeled, seeded and cut in 3 pieces
1/4 medium red onion – skinned
1 garlic clove – skinned
8 large mint leaves
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon of honey
1 teaspoon sea salt
1–6oz non-fat plain yogurt or plain Greek yogurt
1/2 to 3/4 cup water to taste
PREPARATION:
– Place all ingredients in the bowl of a food processor or blender with 1/2 cup of the water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
– Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled.
– Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little olive oil in the center of each bowl. Garnish with a few mint leaves and serve immediately.
DEGUSTATION:
This is a very easy and fast soup to make. It can be refrigerated up to 2 days.
This soup is a wonderful light dish in the heat of summer… And our springtime is starting to look a lot like summer!!
