One of my coworkers makes a fantastic, garlic lovers chilled cucumber soup.
After she shared once, I’ve craved it ever since. I even got the recipe. But when it came time for me to whip up a batch for supper last night, I couldn’t find the recipe.
So I quit digging and threw together what I had. I thought it turned out quite nicely, though it wasn’t a huge hit with my guest and the teenagers staying with us this week.
It doesn’t have quite the garlic kick that I was going for. But I was pleased with the result and will enjoy the leftovers.
Here’s the recipe:
4 medium picked-that-day cucumbers, peeled, seeded and chopped
8 ounces Greek yogurt
1 cup skim milk
2 garlic cloves, peeled and chopped
Sea salt, to taste
Working in batches, blend all the ingredients until smooth. Chill for at least an hour, more to get the garlic to better infuse. Serve cold with a dash of hot pepper sauce for an extra punch.
Virtual Farmgirl 