Herbed Cucumber Soup

Cold and creamy, a delicious summer soup!

2 ample cups chopped cucumber

1/2 c. light sour cream or plain yogurt (not Greek style, it's too thick)

2 Tbsp. fresh lemon juice

1 Tbsp. chopped green or red onion

1/2 very small clove garlic, chopped (optional-- use only if you like garlic!)

1/2 c. snipped herbs -all one herb or a mix: I like dill, basil, mint best; a few snips parsley, tarragon good too

2 Tbsp. olive oil

Salt and pepper to taste

Combine all of the ingredients in the blender except salt and pepper, and mix until smooth. This is a recipe to taste and adjust as you wish- *you may want to add more yogurt, lemon juice, and/or herbs. Do remember that garlic flavor will intensify in refrigerator.

Season with salt and pepper to your liking.

Best if allowed to refrigerate for at least a few hours before serving.

Other optional additions:

If you love celery, add 1 medium stalk (about 1/4 c. chopped).

If you want the soup a little thicker, add half an avocado.

Recipe created or adapted by Liz Talley, Urban Graze

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