Late Summer Cucumber Soup - alive magazine
This is an excellent recipe for the generous crop of cucumbers that oh-so-many gardens are brimming with at this time of year. Blended with spinach and herbs…
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Ingredients
- 1 large unpeeled English cucumber
- 3 cups (750 mL) baby spinach leaves
- 3/4 cup (180 mL) Italian parsley
- 4 green onions, including tops, trimmed and chopped
- 1 1/2 cups (350 mL) low-sodium vegetable stock
- 1 cup (250 mL) plain Greek yogurt, divided
- 1 Tbsp (15 mL) fresh lemon juice
- Salt (optional)
- 2 grated radishes
- 2 Tbsp (30 mL) minced fresh chives
- Freshly ground black pepper
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