A quick and easy no-cook soup that is the perfect complement to summer! This refreshing and tasty chilled soup is enhanced with a touch of cream and balanced by its yogurt base.
Ingredients
2 English cucumbers (each about 12 oz)
2 Granny Smith apples, or other tart apples, cut into chunks
1 T finely chopped peeled ginger-root
20 fresh mint leaves
2 c plain 2% yogurt
½ c 35% whipping cream
1 T lemon juice
1 t salt
¼ c thinly sliced green onions
Instructions
Using a vegetable peeler, peel the green skin off the cucumbers.
Cut cucumbers in half lengthwise.
Using a teaspoon scrape out all of the seeds in the centre.
Discard seeds and skin.
Cut cucumbers into chunks.
In a blender, in batches if necessary, combine cucumber, apple, ginger and mint leaves and puree well.
If necessary, stop the blender and scrape down ingredients to help puree until smooth.
Add yogurt and cream and puree until soup is homogenized.
Add lemon juice and salt and puree to mix.
Pour into a bow, cover and refrigerate for at least 2 hours, until chilled.
Prior to serving, chill 6 serving bowls in the fridge.
Stir soup to blend.
Pour soup into chilled bowls and sprinkle sliced green onions over top as the garnish.
Recipe by Food Musings at http://foodmusings.ca/recipes/appetizers/chilled-cucumber-apple-mint-soup/