Cold Cucumber Soup Recipe
Cold Cucumber Soup
Emerald deliciousness
Just right for a hot summer day. Make this the night before, sitting in the fridge to let all of the flavor meld really does it right.
Ingredients
2 large cucumbers | halved and seeded
1 1/2 cups Greek yogurt
4 tablespoons lemon juice | freshly squeezed
1 onion | roughly chopped
3 garlic cloves | peeled
1 bunch of dill
1 bunch of parsley
handful of other fresh herbs such as basil, tarragon
1/4 cup olive oil
salt
pepper
Instructions
Step One
Add all of the ingredients to a blender. Blend until smooth. Taste. Adjust seasonings.
Step Two
Refrigerate overnight. Serve. Enjoy.
Hi Friends!
I am Rachel Kulchin, the passionate force behind the Blue Heron Project! As a dedicated Backyard Farmer, I am on a heartfelt mission to rekindle your connection with the garden.
Firmly rooted in the belief of savoring the flavors of seasonal and sustainable eating, I am dedicated to empowering you with the liberating experience of reclaiming control over your own food.
Join me on this authentic and exciting adventure towards a more connected and sustainable garden-to-table lifestyle.