Refreshing chilled cucumber soup

Who said soup season has to end when the weather warms up? This chilled version is perfect for a summer lunch.

summer soup
Servings
5 cups
Directions
  1. Peel, wash, seed and chop cucumber, garlic and shallot
  2. Add ingredients above to food processor with yogurt, dill, parsley, tarragon and olive oil
  3. Blend until smooth, then refrigerate (8 hours to over night prefereable)
  4. Season with salt and pepper as desired and garnish with red onion and a drizzle of olive oil

Nutrition Information

Sodium 222 mg
Protein 61 g
Fiber 9.4 g
Carbs 3 g
Calories 692
Potassium 2535 mg
Calcium 799 mg