On this 90-plus degree day, we turned to our cherished Moosewood Cookbook for a cool, refreshing, and light summer’s night dinner. Made early in the day, the soup had plenty of time to chill. It was also simple to pull together – add everything to a blender and blend.
Chilled Cucumber-Yogurt Soup
Recipe from Mollie Katzen’s Moosewood Cookbook
- 4 cups peeled, seeded, chopped cucumbers (this was about 2 1/2 good sized garden cukes for me)
- 2 cups yogurt (I used 2% Greek yogurt from my local Greek grocery)
- 1 clove garlic
- Several fresh mint leaves
- 1 TBSP honey
- 1 1/2-2 tsp salt
- 1/4 tsp dill weed
- Chopped chives or scallions for garnish
Puree everything together in the blender (save the scallions/chives for garnish). Serve very cold.