With the weather slowly warming up, I've been turning more towards cool snacks and lunches, and salad has been at the top of my list. Ice cream has been second, but we won't go there right now.
But, as I mentioned not too long ago, I'm hopeless with salad. I can't put one together to save my life, and I find them bland and boring. There are so many good salads out there, but I never seem to find the recipes when I want them, and, like I said, I'm not very good at coming up with one by myself.
However, I also love soup, so when I came across a recipe for cold cucumber and yogurt soup, I had to try it. It turned out so tasty, so filling, was only 50 calories and counted as one of my 5 a day! I added some mixed salad into the recipe and it really brought out a gorgeous green colour as well as adding a little more savoury sweetness - I used Florette's Sweet Crispy and it really added so much to the soup for so simple an addition! Bags of salad can be so convenient but they can also really affect the taste of a dish with sweet or bitter leaves to balance out the rest of the ingredients. They're also a great way to add in a little extra colour to low calorie meals without bulking it out if you're on a calorie-restricted diet.
I also made sure to use locally-grown cucumber and organic Greek yogurt to keep it a little more healthy and natural, and I enjoyed it for lunch in the back garden - out of the sun, though. But because it's a cold soup it's easier to transport for picnics - that's not to say cold soup doesn't spill, but you don't have to worry about it getting cold!
I also made sure to use locally-grown cucumber and organic Greek yogurt to keep it a little more healthy and natural, and I enjoyed it for lunch in the back garden - out of the sun, though. But because it's a cold soup it's easier to transport for picnics - that's not to say cold soup doesn't spill, but you don't have to worry about it getting cold!
Ingredients:
Serves 2
1 Cucumber
200g Greek yogurt
50g mixed salad like Florette
Salt & pepper to taste
Optional Mint leaf
Method:
1. Chop up the cucumber into 0.5-1 inch pieces.
2. Drop all the ingredients into a blender and combine.
3. Add salt and pepper to your taste, mixing between additions.
4. Transfer to the fridge for 8 hours to thoroughly cool before serving.
Easy peasy lemon squeezy.
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