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Chilled Cucumber Soup With Yogurt And Fresh Mint

By Food52
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soups gluten free nut free vegetarian memorial day lunch


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1 3/4 pound seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3" pieces)

1/4 medium red onion – skinned

1 garlic clove – skinned

1 jalapeño – stem removed, halved and seeded

8 large mint leaves

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon maple syrup

1 teaspoon sea salt

1, 6 ounce non-fat plain yogurt

1/2 to 3/4 cup spring water to taste

1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered) as garnish

tiny mint leaves as garnish

lemon oil as garnish

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