Chilled Cucumber Soup

Yields1 Serving

1 hothouse cucumber, seeded and roughly diced

1 ½ cups 2% or full fat plain greek yogurt*

1 shallot, roughly chopped

1 garlic clove, peeled and smashed

1 bunch fresh dill, stems removed

1 cup light canned coconut milk

salt and black pepper, to taste

juice of 1 lemon

Place the cucumber, yogurt, shallot, garlic, dill, coconut milk, a good pinch of salt and pepper into a food processor or high powered blender and blend until desired consistency.

Pour into a large bowl, cover and refrigerate for at least 30 minutes, up to overnight, prior to serving.

When ready to serve, stir in lemon juice and adjust seasonings if needed and pour into soup bowls and serve!

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Chilled Cucumber Soup