Tuesday, July 19, 2011

Cucumber Soup

We are overrun with cucumbers!

Not really, of course. Our cucumber plant is producing about 2-3 a week, which is approximately 1-2 cucumbers more than we usually eat in a week. So I've been trying to figure out how to use the extras. Today's recipe is a super easy chilled cucumber soup for one. I made it in 5 minutes this morning and it's a nice fresh complement to a lunchtime salad.

Cucumber Soup

1 cucumber, peeled and cut into chunks
2-3 sprigs parsley
1 tsp lemon juice
A pinch of dried dill
1/2 cup full fat greek yogurt

Throw the cucumber chunks & parsley into your food processor and process until they are the consistency of a smooth salsa. Add the other ingredients and pulse to blend them in. Chill until lunch. Enjoy.

50 measly mg of sodium. Plenty of cool deliciousness.


  1. With 50 mg of sodium I can eat a ton of it! I have to plant cucumbers next year, but I'll run and get some at the store tonight.

  2. Sodium level depends on the yogurt you're using, so double check that.