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
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.
Ladle soup into 8 bowls. Serve immediately.