COLD CUCUMBER SOUP
Serves 8
6 Persian cucumbers, thinly sliced, a few slices reserved for garnish
1½ cups plain whole-milk Greek yogurt
¾ cup fresh basil leaves
¼ cup extra virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
2 tablespoons fresh dill, plus more for garnish
1 garlic clove
In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper and fresh dill, mint or chives. Serve cold.
Recipe from Love & Lemons
¾ teaspoon sea salt ½ teaspoon honey Freshly ground black pepper Fresh mint or chives, for garnish
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