Cold Cucumber Soup

Ugh.  I have so many "summertime" recipe ideas to share and I am quickly running out of summer-time to share them.  But this is one I had to bump up to the top of the list.  

I am a big big fan of cold soups, and this one is probably my favorite.  It is full of garden-fresh goodness, takes all of 5 minutes to make, keeps well in the fridge, and is so so perfect for those steamy summer nights. 

Plus, at 30 cals per serving you can totally justify that milkshake you had B run out to get you at 9pm...or something like that.

Are you a cold soup fan?

Cold Cucumber Soup

Makes 8 servings

30 cals / 0g fat / 4g carbs / 3G protein

3-4 cucumbers

4-6 green onions

2 cloves garlic

1/3 cup fresh herbs plus a little extra for garnish, if desired (I like a mix of mint and parsley.  Cilantro, basil, and tarragon also work well)

1/2 lemon

1 cup vegetable broth

1 cup fat-free Greek yogurt

Salt and Pepper

Olive Oil for garnish, optional

1.  Peel and seed cucumbers.  Roughly chop.  Coarsely chop herbs and green parts of onions.

2.  Add chopped cucumber, green onion, chopped herbs, garlic cloves, juice from 1/2 lemon, and broth to blender or food processor and blend until smooth.  Add yogurt and purée until smooth and creamy.  Add salt and pepper to taste, blending to mix.  Refrigerate until cold, at least one hour and up to 3 days.  

Serve cold.  Garnish with extra chopped herbs and a few dots of olive oil, if desired.