Ingredients
- 1 cup seedless cucumber peeled and diced
- 1/2 cup water
- 1 cup plain Goat’s Yoghurt
- 1 green onion diced
- 1 tsp dijon mustard
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 1 tsp Himalayan Crystal Salt herbs (I buy this ready-made at my local grocery store)
Servings:
Instructions
- Add all the ingredients to your food processor and blend until nice and smooth.
- Refrigerate for at least 4 hours before serving. This step is crucial as it really changes the flavor and consistency of the soup.
- Serve chilled and garnish with a few slices of cucumber and sprigs of fresh dill.