Menu
Chilled Farley Farms Cucumber, Yogurt and Mint Soup
Chilled Farley Farms Cucumber, Yogurt and Mint Soup
Ingredients
- 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 Tbsp extra virgin olive oil
- 4 Tbsp rice wine vinegar
- Kosher salt and Sriracha sauce
Instructions
- 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.
Check out other Spring recipes!
Let's Connect!
Share, Like, Repeat
Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering