Author Notes: I looked no further than my daughter’s driveway garden (the only reliably sunny spot in our city lot) for the inspiration for this soup — gorgeous cucumbers and leafy parsley. A quick spin in the blender with a few other ingredients makes for a clean, tasty and surprisingly filling summer soup. The yogurt and almonds give it some heft and the olive oil a little fruitiness. Fresh and delicious. —Laurie
Serves: 2
Ingredients
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4
cups cucumber (appx. 2), peeled and roughly chopped
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1/4
cup fresh parsley, packed and chopped
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2
tablespoons fresh lemon juice
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1
clove garlic. chopped
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3
tablespoons olive oil plus more for drizzling
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3/4
cup plain Greek yogurt
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1/2
cup sliced almonds, toasted in a hot pan or oven
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1
teaspoon kosher salt
Directions
- Put everything except 2 tablespoons of the almonds into a blender and process until smooth-ish. it won’t be silky smooth — kind of textured. Garnish with remaining almonds and a little additional yogurt, if you like.
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