Hi everyone!

How’s your week going? Thank God it’s a short one!

As you know, I’ve been contributing content to a great site called On MOGUL. Check this out:

https://onmogul.com/articles/recipe-chilled-cucumber-yogurt-soup-with-dill-and-mint

Summer may be over – not officially but let’s face it, after Labor Day, people are packing up their beach gear and gearing up for fall – but that doesn’t mean the end of summer eating. It’s still plenty hot out, so let’s eek out those last summer meals and send off summer with a bang!

I love this light and refreshing cold soup. All you need is a blender and a few minutes and you end up with an elegant soup that you can serve for a lunch or dinner party or just for yourself. It keeps well in the fridge so it makes a great soup for work lunch too.

YOU WILL NEED:

2 pounds of cucumbers (about 3 medium or 6 small ones. I like the Persian or English cucumbers because they’re seedless so half the work is done for you! Peeled and chopped and seeds removed if needed.

1 ½ cups greek yogurt – non fat, lowfat – whatever you want

1 garlic clove (or 2 if you love garlic)

Juice of ½ a lemon

Juice of ¼ a lime

Heaping tablespoon fresh dill chopped (or more if you like dill)

Heaping tablespoon of fresh mint chopped (or more if you like mint)

¼ cup good olive oil

salt and white pepper to taste

 

TO MAKE:

Put it all in the blender and whir it up!

Chill for at least 4 hours or overnight so the flavors blend

Serve cold.

Variations – use basil instead of dill or mint. Add a little fresh jalapeno if you like spice. Add avocado or maybe a little goat cheese.

You can also use this as a thin sauce over grilled chicken or fish.

PINK APPETIT!