Tuesday, August 17, 2010

"Local" means my Back Yard Garden

Red Bee® Cool Cucumber Soup Recipe

6 freshly picked cucumbers, rinsed and dried
2 cloves of fresh garden garlic
16 oz. plain Greek yogurt
6 sprigs of fresh spearmint
6 sprigs of fresh parsley
2 cherry tomatoes and mint leaves for garnish.

1. Remove skin from half of each cucumber, this gives a lovely green color to your soup.
Slice in half length wise and remove seeds with spoon.

2. Chop into 2 inch pieces and place in food processor. Add garlic, yogurt and herbs. Process until fine texture and blended well.

3. Pour into stainless or glass dish and cover. Chill in refrigerator for 2 hours or more until flavors marinate.

4. Serve in bowls add quartered cherry tomatoes, and mint leaves for garnish.


  1. I am so glad to have found your blog! My husband and I are planning on becoming beekeepers too! Have a great weekend.

  2. This soup is beautiful! Beautiful food is so much more fun to eat! Thank you for posting the recipe.