Last year my garden was overflowing with cucumbers but sadly I didn't get around to planting them this year. However, that didn't stop me from indulging in one of my favorite summer flavors. I grabbed a few of the seedless variety and got to work. And one other note. Why don't I drink more cucumber infused water? It's so darn good.
***** Chilled Cucumber Cilantro Soup *****
// Ingredients //
2 seedless English cucumbers, cleaned and partially peeled*
16 oz. plain Greek yogurt
1/2 cup heavy cream
1 tbsp. red wine vinegar
1 tsp. salt
1/2 cup cilantro, chopped
1/4 cup dill, chopped
2 tbsp. fresh lemon juice
// Instructions //
1. Partially peel cucumbers (pictured below) and coarsely chop. Then top cucumbers with vinegar and salt and allow them to sit for 30 minutes.
2. Place cucumber mixture, Greek yogurt and heavy cream in a blender and pulse to smooth consistency. Then add cilantro, dill and lemon juice and mix until blended.
3. Chill soup for at least 2 hours and when ready to serve, garnish with fresh herbs, veggies and crunchy croutons.
*photos and styling by Amy Mikkelsen