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Categories:Viewed: 27 - Published at: 4 years ago
Ingredients
- 3 whole Cucumbers, Peeled And Cut Into Chunks
- 1/4 whole Red Onion, Skinned
- 1 clove Garlic, Peeled
- 1/3 cups Fresh Dill
- 1 whole Jalapeno, Halved, Stem And Seeds Removed
- 1-1/2 cup Plain Yogurt (nonfat, Greek - It All Works)
- 2 Tablespoons Olive Oil
- 1/2 whole Lemon, Juiced
- 2 Tablespoons Pure Maple Syrup
- 1 teaspoon Salt
- 1/2 cups Water (to Desired Consistency)
Method
- Place all ingredients in a blender or food processor and process until very smooth, 2-3 minutes. Add water as needed to achieve desired consistency; taste and adjust seasonings accordingly.
- Refrigerate for an hour or so before serving. Serving vessels can be placed in the freezer to help the soup stay cold.
- Garnish ideas: chopped, seeded tomatoes, lemon oil, goat cheese, yogurt, dill, crab salad.
- Note: this will keep in the refrigerator for up to 2 days.
