This chilled soup makes a nutritious addition to a summer lunch or brunch. It’s filled with hydrating cucumber, antioxidants from herbs, and protein from yogurt.
Yield: 2 servings
Preparation time: 10 minutes
- 1 lb. cucumbers, peeled, seeded and chopped (about 2 medium cucumbers)
- 1 cup cilantro, chopped
- ¼ cup chopped sweet onion
- 1 clove garlic, chopped
- 1 tbsp fresh lime juice
- 1 cup plain non-fat Greek yogurt
- ¼ tsp fine ground sea salt
- 1/8 tsp ground black pepper
Optional toppings: cucumber slices, crumbled feta cheese, toasted pumpkin seeds, chopped cilantro, lime wedges
Place the cucumbers, cilantro, onion, garlic and lime juice in a blender. Puree on high for 45 seconds until the vegetables are chopped fine. Scrape the sides of the pitcher as needed.
Add the yogurt, salt and black pepper. Puree on high for another 30 seconds until a smooth, thick soup forms. Transfer to a bowl, and chill for at least 30 minutes before serving.