The inspiration for this cool and creamy soup came from my little one's driveway garden (the only reliably sunny spot on our city lot) where the cucumbers and parsley are kind of going nuts.
A quick spin in the blender with a few other ingredients makes for a clean, tasty and surprisingly filling summer soup. The yogurt and almonds give it some heft and the olive oil a little fruitiness. Fresh and delicious. It also holds well in the fridge without separating. I had it the next day with a spoonful of leftover rice and it was divine.
Makes about 3 cups, serves 2
3/4 cup plain greek yogurt, plus more for garnish
2 scallions, sliced
1 small clove garlic
1 teaspoon kosher salt
2 tablespoons fresh lemon juice
1/4 cup, packed fresh parsley
3 tablespoons olive oil, plus more for drizzling
1/2 cup sliced almonds, toasted
1. Put everything except 2 tablespoons of almonds into a blender and process until smoothish. it won't be totally smooth but have a little body. Garnish with remaining almonds and a little dollop of yogurt.