CUCUMBER SOUP

My friend Elizabeth Smyth uses greek yogurt for everything, and recently brought over these ingredients for cucumber soup. She made it in about 10 minutes, and we had a healthy soup, perfect for these hot summer days. Here is my effort to recreate it.

• 4 small cucumbers--peeled, seeded, and grated
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, crushed
• 2 cups plain greek yogurt (avoid nonfat)
• 1 tablespoon olive oil (good quality, extra virgin)
• 1 teaspoon salt
• • 1 bunch fresh mint leaves, chopped (optional)
  • 1 bunch fresh dill, chopped (optional)
  • 
    
  • Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Garnish with a squeeze of lemon and drizzle of good quality extra virgin olive oil. I prefer to serve this in a glass or mug and sip it!