Yes – it doesn’t seem the right time for soup – but, this chilled soup is refreshing and does the trick.
I know that some people may say that it is not Paleo – and, they would be correct. This is more Primal in nature. But, for those of us who can tolerate dairy – this is a perfect summertime compliment to your main course – or as a light lunch on its own.
Here is the recipe…
Chilled Cucumber and Yogurt Soup
Makes 6 servings
4 cups plain yogurt (you can use low fat)*
1/3 cup olive oil
2 tsp. sesame oil
2 Tbsp. balsamic vinegar
4 Tbsp. cold water
2 – 3 cucumbers (~ 12 ounces) peeled, seeded, and chopped
3 scallions, the whites and part of the greens finely chopped
1 tsp. salt
½ tsp. pepper
2 tsp. ground cumin
2 tsp. chopped dill
2 Tbsp. toasted walnuts, chopped
- Place the yogurt in a blender, and then add the olive oil, sesame oil, balsamic vinegar, water, HALF of the chopped cucumbers, the scallions, salt, pepper, cumin and dill.
- Puree the mixture and then pour into a bowl.
- Stir in remaining cucumbers. Refrigerate for at least 1 hour.
- To serve, sprinkle with the walnuts and a sprig of dill.
*This recipe does NOT use Greek-style yogurt. If you do use Greek-style yogurt you will need to add more water (~ 1/3 cup) to make the consistency more ‘souplike’