This “soup” is more like a dip and requires no cooking!

3 cucumbers seeded and roughly chopped
1 1/2 cups Greek Yogurt, plain
1 cup vegetable stock
2 tbsp chopped fresh mint
salt and ground pepper
chopped scallions for garnish

Puree the cucumber in a food processor or blender until smooth. Add the yogurt, stock, half the mint and seasoning and pulse briefly to combine. Chill for 2 hours, serve with mint, scallions, paprika and salt/pepper for garnish. Enjoy.

I have a mixed spice someone gifted me called Maple Leaf Spices Mediterranean Medley that is awesome in the soup. I am not sure what is in it but it looks like cumin, coriander, paprika, anise, parsley and maybe more.

by Mitchell Fam