Lactose Free Cucumber Soup
Lactose Free Cucumber Soup
Equipment
- Food Processor or blender
Ingredients
- 6-8 Persian cucumbers sliced up or 2 regular cucumbers
- 1 Tbsp. chopped fresh or dried Dill
- 2 or more Tbsp. chopped fresh Basil
- 1 Tbsp. chopped fresh or dried Mint
- 1 cup lactose-free Fage Best Life Greek Yogurt or alternative of your choice that is lush and creamy
- 1 Tbsp. olive oil first infused with garlic flavor by sautéing sliced garlic in the olive oil, removing the garlic and cooling the oil before adding it to the soup ingredients.
- 1 - 2 tsp fresh lemon juice test it's not too acidic
- 1 tsp honey or maple syrup honey contains fodmaps. Maple syrup does not.
- sea salt and freshly ground pepper to taste
- 1/4 to 1/2 cup lactose free milk or Almond/coconut milk or the alternative milk of your choice
- 1 oz. grated well-aged cheddar for topping optional
- 1 oz. Feta cheese crumbled for topping (optional)
Instructions
- Take out your blender or food processor. Assemble all your ingredients in one place.
- On a cutting board, chop up the herbs and slice up the cucumbers.
- Grate the cheese
- Squeeze the lemon juice and set aside
- In a food processor or blender, add in the sliced cucumbers, olive oil, lemon juice, chopped herbs, yogurt, honey or maple syrup, almond/coconut milk and salt and pepper. Pulse these ingredients a few times until all is blended up into a smooth liquid. (If using a food processor, the liquid will still have pebbles of cucumber grains. If blending, all will be smoother.
- Make sure you like the consistency. I like my soup thick and creamy. Some may prefer theirs to be a thinner consistency. Adjust to your own taste by adding more or less milk or adding more thick yogurt or less. You can also add in your own preferred spices such as lemon pepper or cumin.
- Place the soup in the fridge to chill before serving. Then divide it into bowls and top with feta, or grated cheddar, chopped herbs and croutons. So yummy.