Cold Cucumber Soup

Great for the summer. I revamped the original recipe that I found on the internet. Even if you don’t have all the necessary ingredients you can still find a good balance in preparing the soup. I have made it without the scallions, green onions and ginger

Course Appetizer

Cuisine Vegetarian

Ingredients

• 3-4 cucumbers
• 1-2 scallions
• 1-2 green onions
• half of a white onion
• 2-3 garlic cloves
• ½ inch ginger
• 1 teaspoon of sea salt
• handful of fresh basil
• mint leaves
• 2-3 cups plain yogurt

Method

1. Slice and cut all the cucumbers into cubes.
2. Place in a bowl and sprinkle with a teaspoon of salt. Refrigerate until the salt turns into water. Usually takes 1-2 hours.
3. Chopped all the ingredients and add to the cucumber except the mint.
4. Place in a blender and mix until fine.
5. Empty into a bowl and add 1 cup of yogurt while stirring manually.
6. You can use up to 3 cups (or less) of yogurt.
7. Add salt to taste and mint leaves to decorate.

A simple, but great starter for a summer lunch or dinner.

Bon Appetit.

© Copyright of Heather Morton, The Yoga Way, 2017. All written rights reserved.