Cold Cucumber Soup with Yogurt and Dill

Cold Cucumber Soup with Yogurt and Dill

Cucumbers are good sources of phytonutrients (plant chemicals that have protective or disease preventive properties) such flavonoids, triterpenes and lignans, have antioxidant, anti-inflammatory and anti-cancer benefits.
2-3 Coarsely chopped Garden Cucumbers ( about 2 pounds) (reserve half of one cucumber to be chopped for garnish on top of the soup at the end)
Use peels and seeds: The peel and seeds are nutrient-dense. They contain fiber and beta-carotene. And…Beta carotene is an antioxidant that helps with immunity, skin, eye and the prevention of cancer.
1 1/2 cups Plain 100% Grass Fed Yogurt *
3 tablespoons fresh lemon juice
1 small shallot, chopped
1 garlic clove
1/3 cup loosely packed dill and 2 tablespoons tarragon or or basil or cilantro ( if you love cilantro)
1/4 cup loosely packed flat-leaf parsley leaves
1/4 cup olive oil, plus more for drizzling
Salt to taste
1/2 leek thinly sliced or onion, finely chopped

Place all in a blender: chopped cucumber with the yogurt, lemon juice, shallot, garlic, herbs ( dill, parsley, basil, cilantro or tarragon- but not too much tarragon (2 Tablespoons, as it is strong) and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate. This actually tastes best the following day as the flavors meld. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.
* Yes, grass fed yogurt makes a difference! Cows that are outside eating grass and soaking up the sun are healthier cows than cows living in a barn eating silage and corn. You are contributing to a healthier work and a healthier life when you eat products form grass fed cows! We recommend straining the yogurt with a fine mesh strainer to produce a thick authentic greek yogurt. This will give your cucumber soup a thicker richer consistency.