Cold Cucumber Soup
Refreshing English cucumbers puréed and blended with whole Greek yogurt and dill. Topped with a parsley infused avocado oil drizzle.
The secret to bold flavor, dill pickle juice! Seriously, don’t knock it until you try it! Yes, lemon is a great additive for refreshing flavor, but pickle juice has so much more to offer. Want a little bit of a kick, add zesty pickle juice for added spice.
Here is what you need:
2 English cucumbers (seeded)
2 cups whole Greek yogurt (I used Fage)
3/4 teaspoon salt
1/2 cups dill pickle juice
1 teaspoon lemon juice
3 cloves roasted garlic or 1/2 teaspoon garlic powder
1/4 cup fresh dill (stems removed)
For the parsley drizzle:
1/4 cup oil (I used avocado oil)
1/2 cup parsley
Prepare your parsley infused avocado oil. In a blender, or magic bullet, combine oil and parsley. Blend on high to mix well. It is ok for the oil to heat in this process at high speed. Once blended, strain over a fine mesh strainer to remove large chunks of parsley. Place oil in fridge to cool. Once cooled, serve up and enjoy!
In addition to the oil, feta cheese is a great garnish.
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