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)
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Brittany is a director of the Toxic Free Foundation and created the first ever Toxic Free Certification Program. Weekly, Brittany publishes the Toxic Free Blog and provides coaching to over 10,000 families in the United States alone. She is the author of a Toxic Free educational series and co-author of several Toxic Free learning programs. Brittany is also an award winning author.