I set out this weekend to find the ultimate cucumber soup recipe. I knew the ingredients I wanted in a recipe (mint and just enough jalapeno to make you question yourself)…but I wasn’t quite sure of the ingredients I didn’t want…i.e. sour cream vs. yogurt.
In the end, thanks to my ever-fading memory (was I supposed to add sour cream?), I hit the nail on the head. This is a keeper to share:
2 large cucumbers, peeled and chopped
2 green onions, chopped
2 clove garlic, minced
1/2 jalapeno, chopped
1/2 cup Greek yogurt (I use Greek because I prefer the consistency)
8-10 mint leaves, torn
Chop cucumbers and onions roughly and set aside. Add salt, pepper, garlic and jalapeno. Mix well and let stand for 20-30 minutes. Place in a blender with the yogurt and mint and blend until smooth. Chill for 2 hours. Adjust seasonings to taste. **as a personal note–don’t be afraid of the jalapeno, the mint offsets the heat.