Monday, May 29, 2006

Cucumber/Yogurt Soup

One medium cucumber (from local farmers market)
Two cups home made yogurt
1 teaspoon olive oil
2 teaspoons vinegar (I use basalmic)
1 teaspoon sea salt
1/2 teaspoon fresh mint
1/2 teaspoon fresh dill

Put it all in a blender, liquify, serve chilled. Makes two servings. Yum. Today's lunch between outings.

I try to avoid the mid-day sun, especially on days like today which are clear and warm. Was out early morning with some Kommando forays, and will go out again later for some meditative walks. The soup is staying home, but the key lime pie is ready to go to the barbeque.

2 comments:

Suzanne said...

Hey, we had cucumber sandwiches, just cucumbers, sour cream, a little dill, and real fresh bread. That is the taste of summer!

DivaJood said...

Suzanne, that sounds delish! I love cucumbers. And fresh, home made bread.