Cold Cucumber Soup

This soup has a wholesome goodness to it. It is cooling, as well as filling and great for your gut.

Ingredients
• 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
• 1.5 cups plain whole milk Greek yogurt
• 3/4 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 tbsp fresh lemon juice
• 2 tbsp fresh dill, plus more for garnish
• 1 garlic clove
• 3/4 tsp sea salt
• 1/2 tsp honey
• freshly ground black pepper
• fresh mint or chives, for garnish
 
Method
In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey and several grinds of pepper and blend until smooth. 
Chill for at least 4 hours.
Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper and fresh dill, mint, and/or chives. 
Serve cold.
You can serve this with crusty bread or focaccia.
Recipe by Love & Lemons