Chilled Cucumber Soup

By [e-mail]

Ingredients

• 4 4oz Persian cucumbers, 3 coarsely chopped, 1 peeled & diced
• 1/2 C ice cubes
• 1/4 C cold water
• 1/4 olive oil
• 1 t lemon juice
• 2 small jalapenos, seeded & minced
• 2 T shredded mint leaves
• Salt
• 1/2 C celery leaves
• 1/4 C plain Greek yogurt
• Extra virgin olive oil for drizzling

Preparation

Step 1

In blender, combine chopped cucumbers, ice, water, olive oil, lemon juice & half each of jalapeño, mint; puree. Season with salt & pepper and chill.
Meanwhile, blanch celery leaves in boiling salted water 5 seconds. Drain, rinse & squeeze dry. Finely chop.
Pour cucumber soup into bowls & garnish with celery leaves, diced cucumber, Yogurt & remaining jalapeño & mint. Drizzle with olive oil & serve