cool as a cucumber…Soup
Y’all, this is so easy, it’s almost a sin to call this a recipe. This chilled cucumber soup is creamy, light and refreshing. You could serve this on a hot summer day at luncheon or as an accompaniment to spicy sausage at a summer BBQ. You can alter the flavor profile by adjusting the herbs. I always use what I have on hand and in my garden this year I have Italian parsley and mint which, by the way, are two of my favorite herbs to use in smoothies too.
Enjoy this easy-breezy lemon-squeezy summer soup!
Ingredients:
1 medium cucumber or 2 small cucumbers cut in 2-3” chunks, peeling and seeding optional
Zest and juice of one lemon
2 ears of summer corn (I used white corn, but yellow corn works equally as well)
2 Tbs each chopped Italian parsley and spearmint leaves, approximately 8-12 leaves of each
1 tsp salt
1/2 cup plain, whole-fat Greek yogurt
1/2 cup water
Instructions:
Cut corn kernels off the cobs
Add all ingredients to the carafe of a blender
Process in blender on high speed until smooth
Makes 4 half 3/4 cup servings
Consistency Note: This makes a pretty thin soup. If you want this thicker, you could increase the amount of yogurt or decease the amount of water.
