Lemon Balm and Cucumber Soup

  • In a blender or food processor, coarsely chop 3 cucumbers with 1 tbsp Lemon Balm leaves, 2 scallions, 2 hard-boiled eggs, 1/4 cup toasted pecans and 1 tbsp each of fresh dill, mint and parsley.
  • Add 3 cups plain yogurt and 1 tbsp olive oil.
  • Blend until puréed.
  • Season with salt and freshly ground pepper.

Serve chilled.

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

©2023 W.Atlee Burpee & Co