Cucumber Yogurt Soup
Adapted from the Moosewood Cookbook
This was submitted by one of our share members in Sartell with some additional comments on items she likes to adjust – thanks for great ideas!
4 cups peeled, seeded, chopped cucumber (I chop everything and leave peels on, seeds in)
2 cups water
2 cups plain yogurt
1 clove garlic (scapes work)
1 tsp honey (I omit)
1/4 tsp dill weed (I add a bit more)
1 1/2- 2 tsp salt (I omit)
chopped scallions or chives (for garnish)
PUREE EVERYTHING IN THE BLENDER. SERVE VERY COLD.