Chilled Cucumber and Dill Yogurt Soup

One of the ways to keep eating healthy food is to make sure that the foods you are eating are delicious with a lot of inspirational taste. It’s easy for your brain to lead you into thinking that vegetables have to be bland and boring all the time and it’s difficult to get out of that veggie rut. One of our favorite recipes, cold cucumber and dill soup, is a convincing way to get out of your veggie rut. This soup is so simple; you will want to have it all the time. All you need is about three cucumbers, peeled and chopped, some salt, pepper, garlic (fresh or powder), fresh dill, non-fat plain yogurt, lemon, and a blender. Combine all ingredients in a blender and add all the spices to taste. You should have enough yogurt in the blender to balance out the amount of chopped cucumber you have. We use the big containers of yogurt to make this, and end up using around half to three quarters of the container to serve 2-4 people. As for the lemon, you only want to put two or three small squeezes of a lemon wedge in the soup, otherwise it will be too overpowering. Sometimes, we even add a little bit of lemon zest to give it some extra flavor. After it blends, pour the mixture into a Tupperware and leave it in the fridge to chill for several hours and to let the flavors settle and blend. Chop, blend, chill, and enjoy!

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