Savory Chilled Cucumber-Yogurt Soup

My recent lot in life has been dealing with a problem tooth, temporarily resulting in a liquid diet.  Being more of a savory kinda gal, I soon tired of fruit slushies and ice cream.  Surrounded by an abundance of fresh garden produce, I decided to create a savory yogurt soup/drink reminiscent of cucumber sandwiches, sans bread.  It turned out to be pretty tasty and is a refreshing alternative to it's fruit-based cousins.  This would be ideal served as a cold soup at a summer luncheon.  Top the soup with a nest of fine curls of cucumber skin (created using a citrus zester) and a brightly colored nasturtium blossom (these are peppery-tasting edible flowers) or a pansy.

Chilled Cucumber-Yogurt Soup

  • 1 cucumber peeled and roughly chopped
  • 1 handful of baby spinach
  • 4 oz. Fage (Greek) yogurt
  • 1 sprig of fresh dill
Season with a pinch of each of the following:
  • Salt
  • Pepper
  • Coriander
  • Dry Mustard
  • Granulated Garlic  (for a softer flavor than fresh garlic)
Combine in a blender until smooth and adjust seasonings to taste.

For added complexity and a bit of protein add a small piece of smoked salmon.

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