Chilled Basil and Cucumber Soup
This cold soup is so easy to make and comes in handy when you have a garden full of cucumbers and basil. Perfect for a warm day on the side of a pizza right off of your BBQ or as a starter for an Italian themed meal. Take out your blender or your food processor and follow these EASY steps.
Ingredients:
3 cups non-fat plain yogurt (could be low-fat)
1 medium cucumber, peeled and chopped into small pieces
10 large basil leaves
1 lemon, juice full lemon, 1 teaspoon lemon peel minced (could use lime)
1 clove garlic crushed or finely minced
salt and pepper to taste
Ingredients:
3 cups non-fat plain yogurt (could be low-fat)
1 medium cucumber, peeled and chopped into small pieces
10 large basil leaves
1 lemon, juice full lemon, 1 teaspoon lemon peel minced (could use lime)
1 clove garlic crushed or finely minced
salt and pepper to taste
So here goes the EASY part: In your food processor combine, yogurt, cucumber, basil, lemon juice, lemon peal, garlic and salt and pepper. Pulse until smooth. Add water if needed for desired consistency 1/4 cup at a time and up to 1 cup.( I did not add any water to my soup) Refrigerate at least one hour before serving.
I would make this the day before or the morning of a dinner party. Garnish with lemon peal and a squeeze of lemon per bowl and or a beautiful basil leaf.
I would make this the day before or the morning of a dinner party. Garnish with lemon peal and a squeeze of lemon per bowl and or a beautiful basil leaf.
