• Chilled Farley Farms Cucumber, Yogurt and Mint Soup

    4 large seedless cucumbers, peeled, halved lengthwise and seeded
    1/2 cup mint leaves, washed and drained
    4 large garlic cloves, peeled and crushed
    2 1/2 cups vegetable stock
    3 cups plain yogurt
    4 tablespoons extra virgin olive oil
    4 tablespoons rice wine vinegar
    Kosher salt and Sriracha sauce

    Directions:
    Place cucumbers, mint, garlic and stock in a blender and puree until smooth. Transfer to a large non-reactive bowl, add yogurt, olive oil and vinegar and mix until incorporated. Season with kosher salt and Sriracha to taste. Chill for at least 2 hours or overnight.

    To serve:
    Ladle soup into 8 bowls. Serve immediately.