Cucumber Yogurt Soup with Raisins & Pistachios
It’s hard to believe it’s already June. The days and months go by fast when you’re caring for a baby. Even more amazing is when that baby is already sitting up, eating fruits and vegetables, babbling, squealing, laughing out loud, and starting to look more like a little boy than a baby. Astounding what nature can do in six months.
This year seems to me like it has transitioned from November directly to June. The months in between were swallowed up somehow, and time came to a halt as I lived, really lived, slowly, quietly, contentedly, for the first time in many years.
But here we are in June and I’m looking forward to summer. To my tomatoes ripening. To fresh salads. To lazy days by the pool and vacations with family. The weather is already very warm and rain makes daily afternoon visits. I have been cooking and creating new recipes that I’m hoping to eventually share with you. I made this cucumber soup and thought you’d enjoy it these warm days. It’s chunky, satisfying and very refreshing!
CUCUMBER YOGURT SOUP WITH DILL, RAISINS & PISTACHIOS
Yield: 4 SERVINGS
Total Time: 15 MIN
1 pound cucumbers, peeled and finely diced
1 medium bunch dill, minced
½ cup raisins, chopped
½ cup pistachios, chopped
Sea salt and ground pepper
1 cup plain yogurt
½ cup cold water
Place the ingredients in a large mixing bowl. Stir well to combine. Refrigerate for at least 30 minutes before serving. Garnish with extra pistachios, if you wish.