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RECIPES FOR COOKING WITH KRISTEN AND KINGSOLVER
Dinner Recipes
Cucumber Soup with Fresh Herbs and Strawberries
Yield: 4 servings
Ingredients:
3 English cucumbers, peeled, seeds removed
2 cups fat-free plain yogurt
2 tablespoons olive oil
1 tablespoon agave nectar
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
¼ cup chopped cilantro
1 scallion, chopped
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon white pepper
½ cup diced strawberries, divided
Procedure:
Chop the cucumbers into chunks. If you are working with a small
blender, proceed in two batches.
For the first batch, in a blender, combine one-half of the cucumber
chunks, 1 cup yogurt, and two tablespoons olive oil. Remove blended
mixture to a large bowl.
For the second batch, in the same blender, combine the remaining
cucumber chunks with 1 cup yogurt,agave nectar, lemon juice, mint,
cilantro, scallion, garlic, salt, and white pepper. Add this mixture to the
first batch in the large mixing bowl and stir to combine thoroughly.
Add additional salt and pepper to taste. Chill soup for one hour before
serving. Garnish with diced strawberries.
Source: Kristen Desmond, www.getyouryummyback.com