Mediterreanean Cucumber Soup

As summer’s heat intensifies, who isn’t looking for no-cook recipes that are fast and easy to prepare? This lovely light green cold soup looks mild, but it’s seasoned with cumin and white pepper for a hint of Mediterranean spice. The pink salt adds both color contrast and necessary flavor.The protein in the yogurt makes this soup surprisingly filling, but you can easily round out the meal with canned dolmas, hummus, and pita bread. Add a colorful veggie platter for even more nutrition!

Ingredients:

2 English cucumbers, well-washed and cut in 2” chunks

1 ½ cups plain Greek yogurt

2 tablespoons lemon juice

1 tablespoon agave

2 teaspoons cumin powder

½ teaspoon ground white pepper

¼ teaspoon fresh-ground peppercorn mix

Pink salt, for garnishing

Directions:

Combine cucumbers, yogurt, lemon juice, agave, cumin powder, white pepper, and peppercorn mix in blender and puree until smooth. Garnish with pink salt to taste.

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