Bright & creamy with hints of a jalapeno spice that plays with the cooling effects of the cucumbers. Add a handful of chunky pieces towards the end and then blend it as smooth as you desire. If you start with cold cucumbers you won’t have to chill it quite as long. Taste the cucumber skin prior to chopping, if it is good keep it on if it is too bitter feel free to peel the cucumber first. Try this dairy-free by substituting almonds or cashews for the yogurt and water or nut milk for the milk.

Ingredients

• 4 cups cucumber, roughly chopped
• 1 jalapeno, roughly chopped
• 2 tablespoons extra-virgin olive oil
• ¼ cup milk, or more yogurt or nut milk
• ¼ cup plain yogurt, or a 1/4 cup of almonds
• ½ teaspoon salt
• 1 teaspoon lemon juice, or lime juice, add more to taste
• ¼ cup cilantro, or parsley

Other Meals

• Spicy Cucumber Soup with Summer Veggie + Black Bean Salad
• Smoked Trout Cream with Spicy Cucumber Soup and Squash Pancakes