Chilled Cucumber Soup
PREP TIME: 15 Minutes
- 4 Lakeside English Cucumbers, peeled and chopped
- 1 Lakeside Green Bell Pepper, chopped
- 1 cup vegetable broth
- 3 celery stalks, chopped
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh parsley
- 1/2 cup basil
- 3 tbsp lemon juice
- 2 garlic cloves
- 1 tbsp chia seeds
- 3 tbsp Greek yogurt
- salt and pepper
In a blender, combine the chopped cucumbers with the bell pepper, vegetable broth, celery, fresh parsley, basil, lemon juice, garlic and olive oil. Blend until smooth.
Season with salt and pepper, cover and refrigerate for at least 8 hours or overnight.
Re-season with salt and pepper just before serving. Garnish with chia seeds, Greek yogurt and basil or parsley.