{ Chilled Cucumber Poblano Soup }

I am soup obsessed, and that doesn’t stop in the summer when it is 90+ degrees out.

I had this recipe, and a TON of cucumber from my parents’ garden. Here is a super easy recipe for chilled cucumber and poblano soup.

 { ingredients }

  • 5 large cucumbers, chopped and seeded
  • 2-3 large poblano peppers, chopped and seeded (OPTIONAL)
  • 2 cups plain Greek yogurt (or use unsweetened coconut milk for a began option)
  • 4 Tbs. lemon juice
  • 3 garlic cloves
  • 2 shallots
  • 1 large red or white onion
  • 1/3 cup fresh dill
  • 4 springs of fresh tarragon
  • 1/2 cup olive oil (I used Tuscan Herb)
  • 2 tsp white pepper (more to taste)

 { directions }

  1. In a your food processor or blender, combine all ingredients and blend until smooth. Prepare in batches if needed. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
  2. Taste and season again before serve. Serve in bowls as it, or garnish with fresh red pepper, poblano or jalapeño, more herbs, and/or a drizzle of olive oil.
  3. Enjoy! Yum!

{ Keep Cooking in Love & Light } 


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