Late Summer Cucumber Soup - alive magazine
Serves 6 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…
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Ingredients
- 1 large unpeeled Lebanese cucumber
- 3 cups (750 ml) baby spinach leaves
- 3/4 cup (180 ml) flat-leaf parsley
- 4 spring onions, including tops, trimmed and chopped
- 1 1/2 cups (350 ml) reduced-salt vegetable stock
- 1 cup (250 ml) plain Greek yoghurt, divided
- 3 Tsp (15 ml) fresh lemon juice
- Salt (optional)
- 2 grated radishes
- 1 1/2 Tbsp (30 ml) chopped fresh chives
- Freshly ground black pepper
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