Cucumber Soup…Perfect for Summer!
Soups generally aren’t thought of as your typical summer food. They’re usually too hot, too filling or too hearty…which isn’t exactly what you want when you’re trying to eat a light summer meal.
Enter Hiland’s invigorating Cucumber Soup recipe. Not only is it cool and refreshing, but the prep work couldn’t be any easier! In fact, all you have to do is throw everything into the blender and then give it a good chill. After that, you can sit back and enjoy the nice weather instead of being cooped up in the kitchen. As a bonus, the meal will be light enough that you’ll have a little room left over for some of your favorite Hiland Ice Cream.
If you like this recipe, let us know in the comments section below – or if you want to check out the other recipes in Hiland’s cookbook, click here.
Cucumber Soup
Ingredients:
- 2 cups Hiland Dairy Plain Greek Yogurt
- 1/2 cup Hiland Dairy Milk
- 1/2 cup fresh dill, chopped (or 2 tablespoons dried dill)
- 2 scallions
- 3 tablespoons chives, chopped and separated
- 2 medium cucumbers, peeled, seeded and sliced
- 1 teaspoon salt
- Freshly ground pepper, to taste
Directions:
Combine yogurt, milk, dill, scallions, 2 tablespoons chives, seeded cucumber, salt and pepper in a blender. Blend until smooth. Chill for 2 hours. Pour into serving bowls and garnish with remaining tablespoon of chives.
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