Chilled Cucumber Yogurt Soup
Prep time: 
Total time: 
Serves: 2
  • 2 large cucumbers (peeled and quartered)
  • 1 cup plain greek yogurt (low fat)
  • 1 small shallot
  • *1/2 serrano pepper (seeded) (use even smaller amount if you don't want too much of a kick)
  • For topping:
  • 1 avocado
  • 1 fresh corn (shucked and kernels sliced off the cob)
  • good pinch of salt
  • small pinch of pepper
  • fresh chives (chopped)
  • extra virgin olive oil
  1. Place cucumbers, shallot, serrano pepper, salt, pepper and yogurt in a high powered blender.
  2. Blend until smooth and frothy.
  3. Refrigerate 2 hours to chill.
  4. To serve top with sliced avocado, corn kernels, chives and drizzle with olive oil.
Recipe by The Hanging Spoon at