Chilled Cucumber & Herb Soup

July 31, 2015

Its summer in western North Carolina and it is hot. Real hot. I've been living on salads and gazpacho soups because I can't bear to turn the stove on longer than it takes to boil water for my tea!



Here is a recipe I recently came across on Dishing Up Dirt's blog and it is delicious, cool and it's all done lickety-split in the blender. I altered it a little using thyme instead of parsley and coconut oil rather than olive oil and it was marvelous, but go with what you have handy!


Into a blender:


2 large slicing cukes, coarse chopped

1.5 C plain greek yogurt

3.5 TBS lemon juice

3 cloves garlic smashed

.25 C fresh dill

.25 C fresh thyme (or parsley)

.25 coconut oil (or olive oil)

S&P to taste

Pinch of red pepper flakes

handful of ice cubes.


Blend until smooth and you can serve it right away (already chilled from the ice cubes - yea!) or just keep it chilled until ready to serve. Serve it with a nice salad of your chioce and let's call dinner done!

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