For those who've received cucumbers + Greek-style yogurt + scallions + lemon zest and juice, you've received all of the makings for a refreshing summer season recipe: Frances Largeman-Roth's chilled cucumber soup.
For those who’re like me, you purchase too many cucumbers on the farmers market (or have grown too many in your backyard) and must do one thing with them. This refreshing, fast soup recipe is a good way to make use of up these cukes.
- Peel, seed, and chop about four giant cucumbers. Place ¾ of the cucumbers in a blender or meals processor.
- Add ½ cup plain fat-free Greek-style yogurt, ¼ cup chopped scallions, ½ teaspoon lemon zest, plus 2 tablespoons recent lemon juice.
- Course of till clean. Add ½ teaspoon salt and ¼ teaspoon pepper, or to style.
- Chill for an hour. Garnish with chives and a dollop of crème fraîche, you probably have them readily available.
Frances A. Largeman-Roth, RD, is Well being’s Senior Meals and Vitamin Editor.