Cool Cucumber Soup | Serves 4

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Nothing beats the simplicity of the cucumber! This soup stands alone or pair it with a grilled piece of tofu, fish or poultry. It lasts in the fridge for nearly a week. Yum!

INGREDIENTS
2 medium seedless cucumber, skin on, ends trimmed
10 fresh basil leaves, whole
1/4 cup fresh dill
1 clove garlic
1 teaspoon jalapeno , chopped
2 cups plain yogurt, coconut or Greek
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon salt
black pepper, to taste

METHOD
Place all ingredients in a high speed blender and purée until smooth and creamy. Chill before serving.

Stefanie Sacks