Cold Cucumber Soup

Preparation time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes plus chill time
Servings: 3-4

Ingredients:

  • 3-4 cloves of garlic, chopped
  • 1 tsp kosher salt
  • 6 cucumbers, peeled and seeded
  • 2 yellow bell peppers, chopped with stems and seeds removed
  • 4 scallions, chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • ½ tsp paprika
  • ¼ tsp black pepper
  • 4 cups low-fat plain yogurt
  • 3 tbsp extra-virgin olive oil
  • 2 tsp white wine vinegar
  • 2 tbsp chopped cucumber or fresh chives for garnish

Instructions:

  1. Sprinkle garlic with salt. Using the blade of your knife, scrape garlic and salt together on your cutting board to form a paste.
  2. Combine the garlic paste with remaining ingredients in a large bowl.
  3. Working in batches, purée ingredients in a blender until very smooth.
  4. Store soup in refrigerator until well chilled, at least 2 hours.
  5. Taste and adjust seasoning if necessary. Garnish with chives or cucumber.
* Adapted from Memorial Sloan Kettering Cancer Center
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