Sunday, August 12, 2012


With the cucumbers ripening in the garden, one needs a number of options for different ways you can use cucumbers in recipes.  This recipe is easy to make and does not take much time.  I didn't chill the soup before serving it as I made it just prior to lunch.  I also didn't have much dill so I used what I could pick from the garden as a garnish.   I was pleased with taste of the soup and plan to make it again.
Ready to be served. 

Leftover soup placed in a container to go into the fridge. 

Chilled Cucumber Soup


2 large cucumbers, peeled and sliced
1 1/3 cup non fat Greek yogurt
1 1/3 cup non fat sour cream
2 cups chicken or vegetable broth
1 garlic clove, minced
½ cup fresh mint
½ cup dill
salt and pepper to taste


In a food processor or blender, add the cucumbers, yogurt, sour cream, broth and garlic.  Process until smooth.  Add the mint and dill and pulse until the mint and dill are chopped into fine pieces.   Sample the soup and add salt and pepper to taste. Transfer into a bowl and refrigerate for 2 hours or until chilled before serving.  Serves 4.  

Adapted from Alive Magazine, July 2012

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