This recipe is so amazing. You can enjoy it cold or hot!
- 1 T olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 lemon, juiced
- 1 1/2 cups of vegetable broth
- 4 cups cucumber, peeled and sliced
- pinch of salt
- 1/2 T ground black pepper
- 1 T dill
- 1 avocado, diced
- 1/4 cup chopped fresh basil
- 1 cup plain goat’s milk yogurt
Heat olive oil in a large saucepan. Add onions and garlic and cook for 1-4 minutes or until softened.
Add lemon juice and cook for another minute.
Add vegetable broth, 3/4 of the cucumbers, salt and pepper, and dill.
Cook at a simmer for about 8 minutes or until the cucumbers are softened.
Add to a blender and add the avocado and fresh basil (be careful not to burn yourself… I almost did).
Blend until smooth.
Pour into a large bowl and mix in the yogurt.
Serve hot or chill in the fridge and serve cold!
We ate this with my salmon pizzettes recipe… such a great combo!