Chilled Cucumber Mint Soup


2 ripe cucumbers, peeled

3/4 cup dairy-free, plain unsweetened yogurt (I used Forgager Cashewgurt cashew milk yogurt)

1/2 cup of fresh mint (or more to taste)

Squeeze of fresh lime


Place all ingredients in a high speed blender or food processor and blend until smooth. Refrigerate until well chilled, at least an hour. Serving suggestion-serve in small glass bowls which have been placed in the freezer for a pretty presentation and garnish with a sprig of fresh mint. Makes 3 appetizer servings.


This recipe is gluten-free, dairy-free, soy-free, vegan, vegetarian

Originally posted on Happy Healthy Belly's Blog on 9/8/17