Chilled Cucumber Soup
#trestellekitchenhack - For added spice add a pinch of cayenne
Prep Time:10 minutes Ready In:
30 minutes or less Serves:
Serves 2-4
Ingredients:
1 tbsp olive oil, plus more to drizzle 4 mini cucumbers, peeled and cut into chunks, reserve one chunk for garnish 1 clove garlic, peeled and roughly chopped 1/4 cup Tre Stelle® Mascarpone 3/4 cup plain Greek yogurt Juice of 1/2 lemon, plus more to taste 2 tsp fresh dill, plus a few sprigs to garnish 2 tsp fresh mint, plus a few sprigs to garnish salt and freshly ground black pepper
Instructions:
Add the cucumber to a blender or a food processor. Add remaining ingredients and season with salt and pepper. Purée until smooth. Place in a bowl, cover and refrigerate for at least one hour. Dice reserved chunk of cucumber. Pour soup into serving bowls or glasses, garnish with cucumber and reserved mint and dill. Drizzle with olive oil if desired. Pairing tip: Serve with avocado toast
