Go Back Email Link

Chilled Farley Farms Cucumber, Yogurt and Mint Soup

Print Recipe

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.