The Not So Skinny Cook

This recipe was inspired by what was growing in my garden, the temps being in the 90s, and the need for a quick, easy, and healthy meal.

Serves 2

Ingredients

• 2 medium-large cucumbers, peeled
• handful of mint leaves
• juice of 1 lime
• 1.5 cups Greek yogurt (you could sub regular yogurt for a runnier soup)
• Olive oil for garnish
• salt to taste
• tomato (I used an heirloom, as that is what I had in my garden)

Instructions 

1. Dice 1/2 of one of the cucumbers and set aside.
2. Roughly chop the remaining cucumber and combine with most of the mint leaves, lime juice, and ~1/4 teaspoon of salt in a blender. Blend until smooth. Taste and adjust salt and mint (taste will be strong, that’s ok as the yogurt will mellow it out).
3. Add yogurt to the blender and blend until incorporated. Taste again and adjust mint and salt to taste.
4. Chill in fridge, 30 minutes to 1 day.
5. When ready to serve, dice the tomato and combine with the diced cucumber. Serve the soup in a bowl and garnish with a light drizzle of olive oil and the diced tomato and cucumber mixture.