Yogurt-Cucumber Soup - Kidney Kitchen

Name: Yogurt-Cucumber Soup - Kidney Kitchen
Ingredients: 2 cloves garlic, coarsely chopped; ¼ medium (27g) red onion, coarsely chopped; ½ small (59g) green bell pepper, coarsely chopped; 1 handful assorted herbs (dill, parsley, mint, basil), fresh; 2 medium (402g) cucumbers, peeled and cubed (¼ inch wide); 1 cup (235 ml) water, divided; 2 cups (475 ml) whole milk yogurt or low-fat yogurt; ¼ teaspoon black or white pepper, freshly ground to taste; ½ teaspoon sea salt (optional); edible flower petals (pansy, geranium, nasturtium, borage) for garnish (optional)

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Yogurt-Cucumber Soup Imagine making a soup from scratch in under 15 minutes! That’s all the time it will take to whip up this concoction to serve with a

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Ingredients

2 cloves garlic, coarsely chopped
¼ medium (27g) red onion, coarsely chopped
½ small (59g) green bell pepper, coarsely chopped
1 handful assorted herbs (dill, parsley, mint, basil), fresh
2 medium (402g) cucumbers, peeled and cubed (¼ inch wide)
1 cup (235 ml) water, divided
2 cups (475 ml) whole milk yogurt or low-fat yogurt
¼ teaspoon black or white pepper, freshly ground to taste
½ teaspoon sea salt (optional)
edible flower petals (pansy, geranium, nasturtium, borage) for garnish (optional)