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Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients:
Soup:
4 Persian cucumbers, ends trimmed, roughly chopped
2 red bell peppers, seeded, roughly chopped
2 medium zucchini, ends trimmed, roughly chopped
8 large basil leaves
1 lemon, juiced
1 cup sheep yogurt (save ¼ cup for garnish)
¼ cup olive oil (save 1 tablespoon for garnish)
½ teaspoon sea salt
1 ½ cup filtered water
Garnish:
1 Persian cucumber1 tablespoon pine nuts
1 yellow summer squash
1 chili pepper
Basil leaves
Method:
1. For the soup base: Combine all of the ingredients into a high-speed blender (make sure to reserve some of the yogurt and olive oil for garnish). Purée until everything is well blended and smooth.
2. Transfer into the refrigerator to chill while preparing the garnishes.
3. Toast pine nuts over medium heat for 3 minutes while stirring to avoid burning.
4. Prepare the garnish veggies: Finely dice the cucumber. Create ribbons from the summer squash using a vegetable peeler. Thinly slice the chili pepper.
5. To serve, remove the soup from the refrigerator, pulse in the blender a couple times to re-incorporate everything. Distribute the soup into 4 bowls then garnish with pine nuts, diced cucumber, squash ribbons, sliced chili pepper, the remaining yogurt, and a drizzle of the remaining olive oil. Finish with fresh basil leaves and enjoy the soup while chilled.
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