Cucumber Yogurt Soup

Vendor: Zingerman’s Roadhouse
Type of Meal: Vegetarian

4 cups yogurt (I used Stoneyfield Farms plain lo-fat yogurt)
6 cups coarsely chopped cucumbers, peeled and seeded if the skins are bitter or the seed cavity too developed
2 teaspoons salt
4 Tablesppons olive oil
¼ cup chopped mint
2 Tablespoons chopped parsley
1 Tablespoon finely chopped garlic
Juice of one lemon

1. Combine cucumbers and salt in bowl of food processor, pulse to coarsely chop.

2. Add 1 cup of the yogurt and the olive oil and puree until not quite smooth (30 seconds?)

3. Add all ingredients into container and stir to combine.

4. Let chill for at least 30 minutes for flavors to meld and serve.

Comments are closed.