Cold Cucumber Soup 

Refreshing English cucumbers puréed and blended with whole Greek yogurt and dill. Topped with a parsley infused avocado oil drizzle. 

The secret to bold flavor, dill pickle juice! Seriously, don’t knock it until you try it! Yes, lemon is a great additive for refreshing flavor, but pickle juice has so much more to offer. Want a little bit of a kick, add zesty pickle juice for added spice. 

Here is what you need:

2 English cucumbers (seeded)

2 cups whole Greek yogurt (I used Fage)

3/4 teaspoon salt

1/2 cups dill pickle juice

1 teaspoon lemon juice

3 cloves roasted garlic or 1/2 teaspoon garlic powder

1/4 cup fresh dill (stems removed)

For the parsley drizzle:

1/4 cup oil (I used avocado oil)

1/2 cup parsley
If you make this soup and it seems a little too runny for your liking, just add more cucumber. Combine all your ingredients in a blender and blend until smooth. Try not to blend too long though, because you don’t want to cook or heat the soup with the blender blades. Once blended, place in the fridge to cool fully.

Prepare your parsley infused avocado oil. In a blender, or magic bullet, combine oil and parsley. Blend on high to mix well. It is ok for the oil to heat in this process at high speed. Once blended, strain over a fine mesh strainer to remove large chunks of parsley. Place oil in fridge to cool. Once cooled, serve up and enjoy!

In addition to the oil, feta cheese is a great garnish.