New year, new you, new activities for your kids. Is this is the year that Sam wants to learn to play the violin? Or Suzie wants to take up dancing? Or you need to find John a new lacrosse camp? It can be tough navigating all the options for classes, programs and camps. In 2018, let other moms…
My Aunt was coming up for lunch today and I wanted to make something light and refreshing to go with our Garden Veggie Sun Dried Tomato Burgers from Trader Joe's. Way back in the day, I can remember my mom whipping up a tangy cucumber soup. The taste of tart yogurt and dill still brings me back... This recipe works great for luncheons with you and your little ones, how cute would it be to serve in green-see-thru-plastic-cups, with a sprig of dill resting gently on top?! (Today mine was served up in my colorful orange, teal, and powder blue Fiesta Ware).
I went online and found a good framework for the recipe and then switched some parts around, here is my version:
1 1/2 cups plain low-fat yogurt 2 medium cucumbers, chopped (one peeled, one with peel) 3-5 sprigs of fresh mint 3-5 sprigs of fresh dill 1 teaspoon light agave nectar
Put all ingredients in blender, depending on your blender you may want to add just one cucumber at a time... Blend, chill in fridge, overnight works great and gets the dill and mint taste to really pop.
(I'm thinking oh-how-good-would-this-be made with Greek yogurt?! Yummm)