01 Jul 2022: Chilled Cucumber-Yogurt Soup

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Chilled Cucumber-Yogurt Soup from Moosewood Cookbook

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

Ingredients

  • 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

Method:

Puree everything together in the blender (save the scallions/chives for garnish). Serve very cold.

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