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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
cups cucumber (appx. 2), peeled and roughly chopped
cup fresh parsley, packed and chopped
tablespoons fresh lemon juice
clove garlic. chopped
tablespoons olive oil plus more for drizzling
cup plain Greek yogurt
cup sliced almonds, toasted in a hot pan or oven
teaspoon kosher salt
- 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.
- This recipe was entered in the contest for Your Best Warm Weather Soup