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Oct 26, 2014
Recipe: Lemon Balm and Cucumber Soup
Burpee  Edible Gardening Team Members

Try this refreshing uncooked soup, which is ideal for hot summer days.

3 cucumbers, chopped
1 tbsp Lemon Balm leaves
2 scallions
2 hard-boiled eggs
1/4 cup toasted pecans
1 tbsp each of fresh dill, mint and parsley
3 cups plain yogurt
1 tbsp olive oil
Salt and freshly ground pepper

In a blender or food processor, coarsely chop the cucumbers with the Lemon Balm leaves, scallions, hard-boiled eggs, toasted pecans and the fresh dill, mint and parsley. Add the yogurt and olive oil. Blend until puréed. Season with salt and freshly ground pepper. Serve chilled.

Tags: foodie recipes
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