It may be September, but it's still hot out there! But no worries, this cold sweet-and-spicy soup will keep you as cool as...well, a cucumber, which are in season right now. The pink salt serves as both a garnish and as a necessary seasoning (it brings together the jalapenos and agave). The protein in the yogurt makes it filling enough to serve as a light meal with your favorite crackers or bread.
Ingredients:
1 ½ cups plain yogurt
2 large English cucumbers (about 4 cups), with peels, well-washed, coarsely chopped
1 jalapeno, seeded and coarsely chopped
3 tablespoons lime juice
2 tablespoons agave
1 teaspoon cumin
Fresh-ground pink Himalayan salt
Directions:
Combine yogurt, cucumbers, jalapeno, lime juice, agave, and cumin in blender until smooth. Chill until cold or overnight. Serve garnished with pink Himalayan salt.
Like what you're reading?
Click here to subscribe,
scroll down to leave a comment or a rating,
or click on the three dots at the top of the page to share with a friend!
If you click on the links in this post and make a purchase, I earn a small finder's fee on qualifying purchases as an Amazon Associate, at no cost to you.
© 2024 by Donna Acosta, PLLC. Powered and secured by Wix
Comments