Chilled Cucumber Soup.

Serving soup in martini glasses makes it extra delicious.

Doesn’t that look crazy good?  Are your eyeballs salivating?  I assure you, it was as good as it looks.

Sorry for the lack of updates recently.  I’m sure you all had your eyes glued to the blog just waiting for my cucumber soup recipe.  I had started the post but my computer went on the fritz (although there are something like 10 other computers in my house, all of my pictures get uploaded here) and had to be taken to the Apple doctors to get a new video card.  As soon as I got she got a clean bill of health, I went on a family vacation for a week.  And let’s not even get started on weight loss…  I’ve totally blown it all the past couple of weeks. But now, I’m back and ready to provide you with a new recipe to satisfy your tastebuds.

So enough with the excuses and back to my dinner party series.

Chilled Cucumber Soup – slightly adapted from Cook and Be Merry

**The original recipe called for a mixture of the yogurt, milk, lemon and lime juices and olive oil with the remaining ingredients mixed in, but we were in the mood for something creamy.  Please see the website above if chunky soup is more your style.**

– 2 Cucumbers, seeded and diced

– 2 Green Onions, sliced

– 3 Garlic Cloves, pressed (We used jarred, minced garlic)

– 3 Tbsp. fresh mint

– 3 Tbsp. fresh basil

– 2 Cups Plain Yogurt (We used Fage Total 0%)

– 1 Cup Milk

– 2 Tbsp. Fresh Lemon Juice

– 2 Tbsp. Fresh Lime Juice

– 2 Tbsp. Olive Oil

– Salt and Pepper, to taste

Mix all ingredients together and, working in batches, blend until smooth.  Ladle soup into your choice of bowls and garnish with diced cherry tomatoes and chopped pistachios.

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