Chilled Cucumber Soup
I recently shared with you all that I've been completing a mini 'cleanse'. Nothing too strict or restrictive, I've just been trying to focus on giving my body a bit of extra help by upping the plants in my diet, moving every day and cutting back on the caffeine. So far I'm feeling great.
I've been busy in the kitchen trying to come up with new plant-based recipes and thought there was no better way to use up all the cucumbers and tomatoes in my garden than to make a bowl of cool, refreshing cucumber soup. This recipe is easy to prepare and full of fresh summer flavours.
So many of you requested the recipe after posting a photo of this soup. I had to share it with you all. I hope you enjoy it as much as I did!
2 large cucumbers, halved and seeded (1/2 cup finely diced, the rest roughly chopped)
1 1/2 cups of organic full-fat greek yoghurt
3 tablespoons of fresh lemon juice
1 small shallot
1/2 red onion
1 1/2 cups of mixed fresh green herbs (fresh basil, chives, parsley, tarragon)
1 garlic clove
1/4 extra virgin olive oil (plus more for drizzling)
1. In a blender, combine the roughly chopped cucumber with the yoghurt, lemon juice, shallot, garlic, fresh herbs and 1/4 cup of extra virgin olive oil. Blend until well combined and smooth.
2. Season the mix with salt and pepper, cover and pop in the fridge for a minimum of 8 hours or overnight.
3. When ready to serve, remove from the fridge and season again with salt and pepper. Pour the soup into bowls and garnish with the finely diced cucumber, red onion and a drizzle more of olive oil.