Our cucumbers are growing out of control! This is an excellent way to use cucumbers, tomatoes and other veggies in you garden for a fresh easy dinner. Make extra and save to bring a neighbor in need! I chose to use our small yellow pear tomatoes to add a golden color and mild taste that doesn’t over power the cucumber. You can also use other tomatoes, but I love the color and lightness that these tomatoes add to the soup. Serve cold with a spring of mint for a refreshing summer meal loaded with nutrients. My kids love this soup and it makes me happy to know they are getting a good serving of vegetables hidden in this creamy broth. I use our raw yogurt for a creamy texture, a great taste and for the health benefits. You can add a few other seasonal veggies you may have in your kitchen or garden; celery, onion, garlic, bell pepper etc, but keep the main focus on the cucumber!
- 2 to 3 Large Cucumber- Skin On
- 3 C Pear Tomatoes
- 3 Garlic Cloves
- 3 Small Mild Peppers (e.g-Anahiem,Bell)
- 1 Zucchini
- 4 C Chicken Stock
- 1 C Yogurt
Roughly chop up vegetables and place in large stock pot. Add olive oil and salt and pepper,
cook on high until tender and cooked through. Add chicken stock to cover and yogurt. Simmer for 30 min. Let cool then place in blender. Cool in fridge and serve cold with spring of mint. One of my children requested it be served hot and that is just fine also! Enjoy!