Recipe for Cucumber Yogurt Soup:
Prep time: 20 minutes
Cook time: 0 minutes
2 Tablespoons minced fresh ginger
2 cloves garlic, minced
2/3 cup coconut milk
1 seedless cucumber, peeled and chopped
24 oz plain non-fat yogurt
¼ teaspoon salt
2 Tablespoons lemon juice
¼ cup chopped cilantro
2 Tablespoons finely chopped green onion
1 Tablespoon finely chopped mint
½ Serrano chile, minced
4 teaspoons extra virgin olive oil
1. In a blender, process ginger, garlic, and coconut milk until the garlic and ginger are finely ground.
2. Add cucumber, yogurt, salt, and lemon juice. Process until smooth. Hold in refrigerator until needed.
3. In the meantime, mix together cilantro, green onion, mint, and chile.
4. To serve, ladle soup into chilled bowls. Sprinkle with spicy herb mixture. Drizzle 1 teaspoon of olive oil on top of each bowl.
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