Cold Cucumber Soup

  • 2 English cucumbers, thinly sliced
  • 1½ cups plain whole milk Greek yogurt
  • ¾ cup fresh basil
  • ¼ cup extra-virgin olive oil, more for drizzling
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh dill
  • 1 garlic clove
  • ¾ teaspoon Sea Salt & Freshly Ground Pepper to taste
  • ½ teaspoon  honey
    In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours. 
  • Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

 

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