Cucumber Mint Soup

image from Virtually Homemade

The combination of cucumbers and yogurt is a classic Balkan and Middle Eastern pairing. Typically served in the summer as a cooling and refreshing dish, in Idaho, cucumbers harvest closer to fall and mint is still in full bloom.  This is a dish I like to use in transition or even at the beginning of a fall cleanse.



2 medium cucumbers
1 garlic clove, very finely minced
2 tablespoons olive oil
4 tablespoons water
Juice of 1 lemon
1½ dairy free yogurt substitute (strained unless using a greek yogurt)
¼ cup fresh mint leaves, chopped
salt and pepper, to taste
mint sprigs, for garnish

optional: parsley and walnuts (try toasting to bring out the flavor)



Strain: Strain the yogurt if using a regular or gluten free dairy free yogurt (if using a dairy greek yogurt skip this step).  Straining through a cheese cloth can take approx. 20 minutes

Prep: Peel the cucumbers, slice in half and scrape out the seeds with a small spoon. Cut cucumber into small chunks

Process: Garlic clove in a food processor and pulse briefly until puréed. Add half of the cucumber and mint until very smooth (also if using walnuts or parsley this is the time to add them as well.  Add the oil and a little water, and pulse again to incorporate. Scrape sides of food processor as needed.

Add: the remaining cucumber to the blender or processor with a pinch of salt and the lemon juice. Pulse briefly. The soup should be relatively smooth, with a few remaining small pieces of cucumber for texture. Scrape the purée into a large bowl and stir in the yogurt to blend. Season the soup to taste with salt and pepper and add a little more lemon juice, if desired.

Chill:  in the refrigerator for about 30 minutes

Keep chilled until ready to serve.  Serve in bowls, chilled glasses, or martini glasses depending on presentation you are looking for.  Garnish with fresh mint or cucumber slices.

Image from Stunning Recipes

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