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Author Notes: When the temperatures reach 90 degrees, I am less and less inclined to cook...unless everything can be thrown into the blender and you can call it a day. Not to mention, you're getting your greens here. —Katey501
Persian cucumbers, peeled and cut into pieces
cups Spinach leaves, washed
Cloves of garlic, chopped
cup Onion, chopped
cup Yogurt, plain
cup Feta, crumbled
teaspoon Shichimi Togarashi
handfuls Cilantro leaves for garnish
- Add cucumbers, spinach, garlic, onions, and water in a blender. Puree until fairly smooth.
- Add togarishi, yogurt, and salt. Blend until incorporated. Add feta and blend for another minute until smooth.
- Chill for an hour or two. Serve in small bowls or glasses. Top with cilantro.
- This recipe was entered in the contest for Your Best Warm Weather Soup