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From Our Gallery

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


  • 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



  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.