September 18th, 2023

Coach Jen

As summer quickly approaches, temps are rising and we may not feel like spending as much time in a toasty kitchen. Gazpacho or cold soup can be a fantastic alternative to some of the warmer dishes we may have utilized during the cooler months. One of my favorite versions is a cucumber dill soup. You do have a bit of protein with the greek yogurt addition but I suggest pairing with a piece of grilled salmon or shrimp for some added protein and healthy fat to round out a more balanced plate.

The high-water content of cucumbers makes this soup extremely hydrating and energizing. This can be made regular or plant based-and did I mention how pretty it looks!?

First start by peeling and de-seeding two organic english cucumbers.

Next, place cucumbers, organic greek yogurt, and olive oil in a high-powered blender for 90 seconds. Not only is this soup refreshing and beautiful, but it’s also fast! All that’s left to do is mix in fresh dill, salt, pepper, and lemon before transferring to a glass bowl to refrigerate for 2-9 hrs. The longer the soup is allowed to cool the creamier and more flavorful it will be!!

I’m always a little impatient to dig and usually wait the minimum time, but would recommend at least 4 hours if you can.

I find a little crunch adds a nice texture. Sliced radishes or pomegranate seeds are the perfect fresh and crunchy addition!

• 2 Organic de-seeded english cucumbers

• 1 Cup (original recipe was for 1.5 cups) greek or cashew yogurt

• 2 Tbsp fresh dill or 1 tbsp dried

• 1/2 Cup water

• Salt & Pepper to taste

• Diced Avocado

• Pomegranate/Sliced Radishes (optional)

Salmon or Shrimp for pairing