Ingredients

 

Cucumber soup

  • 2 whole cucumbers
  • 1 whole poblano roasted
  • 1 1/2 cups yogurt
  • 3 tbsp mint
  • 3 tbsp dill
  • 3 tbsp parsley
  • 1 tbsp tarragon
  • 3 tbsp chives
  • 1 lemon juiced
  • salt to taste

Garnish

  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumbers small diced
  • 3 whole radish julienned
  • 1 cup bagel chips
  • flowers (cucumber, chive, dill)

Nutritional information

Calories: 234kcalCarbohydrates: 33gProtein: 8gFat: 8gSaturated Fat: 2gCholesterol: 8mgSodium: 470mgPotassium: 209mgFiber: 2gSugar: 7gVitamin A: 469IUVitamin C: 20mgCalcium: 90mgIron: 2mg

Certified Reconditioned Standard

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 6 people

How to make a cucumber soup

  • Place all the ingredients except the olive oil in a vitamix blender.  Puree until smooth (30-45 seconds).  Season with salt and place in the refrigerator for at least 1 hour.  

To finish

  • Simple take the cherry tomatoes, cucumbers and julienned radishes into a small mixing bowl.  Drizzle the "salad" with olive oil and salt.  Add the "salad" to one side of the bowl.  Then pour the cold soup into the bowl.  Finish with cucumber flowers, chive flowers, dill, and bagel chips.  Drizzle with another touch of olive oil, serve and enjoy!
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