Zesty Cucumber Soup

  • Peel and chunk 2 large Sweeter Yet cucumbers.
  • Place in blender with 2 cups yogurt, 2 scallions, 2 hard-boiled eggs, and 1/4 cup toasted sunflower seeds.
  • Add 1 tbsp each fresh dill, mint and parsley.
  • Add 1 tbsp olive oil, cover and purée until smooth.
  • Transfer to bowl, cover and refrigerate until well-chilled, about 2 hours.
  • Season with salt and pepper.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook