Cucumber Soup

Cucumbers are abundant at farmers markets from June through October. This cool, no-cook recipe makes an easy and healthy summer meal! This recipe is adapted from Cucumber Soup by Vickie Leigh Krudwig.

Servings: 3-4

Ingredients

• 1 medium cucumber
• 8 ounces plain yogurt (nonfat or regular)
• 1/2 cup milk
• 1 teaspoon dill, roughly chopped
• 1 small clove garlic, minced or pressed
• 2 teaspoon lemon juice
• salt and pepper to taste

Directions

1. Wash and peel the cucumber. Cut it in half, reserving one half. Chop the other half of the cucumber into small cubes.
2. Whisk yogurt and milk together in a bowl.
3. Add in the dill, garlic, lemon juice, and pepper. Add the small cucumber pieces to the mixture.
4. Refrigerate the cucumber soup for 1 to 2 hours before serving.
5. Cut the remaining half of the cucumber into slices to eat with your soup.