3 large cucumbers, peeled and seeded
3 green onions, chopped
2 carrots, shredded
2 cups Greek yogurt (you can find this in the organic section of your grocery store)
2 Tablespoons lemon juice and zest
1/2 cup fresh mint leaves (save some for garnish)
1/4 cup honey or to taste
Salt and freshly ground black pepper to taste
Peel the cucumbers, scrape out the seeds with a spoon and chop the cucumbers into medium chunks.
Throw the cukes, three chopped green onions and the rest of the ingredients and blend.
Put in the fridge for at least an hour to chill.
I added a little more honey to my bowl for added flavor.
This soup, served in a small custard cup or bowl, is a good start to a light summer lunch or dinner.
The flavors can only be described as fresh and light. I definitely recommend it to anyone who hasn't tried it before.
IDEA: If you have any leftover soup, you can easily make it into a dip by adding more yogurt or sour cream.
It would be great with tortilla or pita chips.