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Cucumber Yogurt Soup
Ingredients
- 4 medium to large cucumbers, peeled, then seeded after cutting a few slices for garnish
- 1/2 cup packed fresh mint leaves
- 2 cups Glenisk Whole or Low fat milk
- 2 cups Glenisk Natural yogurt
- 1 to 2 tablespoons honey
- 1 teaspoon chopped fresh dill
- 2 to 3 scallions (white and green parts), chopped
- Salt and freshly ground black pepper, to taste.
Preparation
- Reserve a few cucumber slices and whole mint leaves for a garnish.
Chop the remaining cucumber into large pieces, then purée in a blender or food processor with the remaining mint, milk, yogurt, honey, dill, scallions, salt and pepper. Chill for several hours.
- Serve cold, garnished with the reserved mint leaves and cucumber slices. A simple and mild cold soup, with a beautiful pale-green color. Serve it as a refreshing summer appetizer.