Chilled Cucumber Soup ★★★★★
We love taking advantage of seasonal ingredients here at the TDW kitchen! So why not whip up a batch of cucumber soup during these warm summer months. We've added a collagen rich dairy-free yogurt to our fresh cucumbers, making this another delicious and nutritious winner in our books!
Ingredients
- 6 small Persian cucumbers ends removed, sliced into thin rounds
- 1 small garlic clove chopped
- 2 4 ounce containers Culina unsweetened plain dairy-free collagen greek yogurt
- 1/4 cup organic extra virgin olive oil
- Juice from one large lemon
- 1 tbsp fresh basil rough chopped
- 1 tbsp fresh dill rough chopped
Instructions
- Combine all of the ingredients into a blender. Start the blender on low and increase your blender speed until everything is combined and smooth. Taste your soup and adjust the salt if needed. If your soup is more on the bitter side, add a small squeeze of honey to balance out the flavors.
- Chill for at least an hour before serving
- Garnish with a drizzle of extra virgin olive oil. Enjoy!