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
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Ingredients
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3
Persian cucumbers, peeled and cut into pieces
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3 cups
Spinach leaves, washed
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2
Cloves of garlic, chopped
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1/4 cup
Onion, chopped
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1 cup
Water
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3/4 cup
Yogurt, plain
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1/2 cup
Feta, crumbled
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1/2 teaspoon
Shichimi Togarashi
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Pinch
Salt
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Handful
Cilantro leaves for garnish
Directions
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Add cucumbers, spinach, garlic, onions, and water in a blender. Puree until fairly smooth.
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Add togarishi, yogurt, and salt. Blend until incorporated. Add feta and blend for another minute until smooth.
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Chill for an hour or two. Serve in small bowls or glasses. Top with cilantro.
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