Cold Cucumber & Greek Yogurt Soup ~ Meatless Monday

I recently acquired an old, yellowed, late 80's paperback copy of  ~ Jane Brody's Good Food Book.  I came across a recipe for a cold soup that would use up the last of the season's cucumbers that my neighbor, Cheryl, had so kindly shared with me.   I was inspired by the cookbook's original cold cucumber & yogurt soup recipe and came up with my own version, using what I had available in the kitchen and fridge.

The way I make it, the diced cucumber will begin to release it's liquid as it sits in the fridge, and will begin to thin out the Greek yogurt, turning it into a 'soup' consistency.  I prefer making the soup this way, instead of the traditional ~ salting the cucumber before hand, and letting all the tasty cucumber liquid go down the drain ~ method.  Why waste all that subtle, fresh cucumber flavor?  Not in my kitchen!  :)  This is a cool, refreshing soup, perfect for the last of the dog days of summer and for a light, Meatless Monday midday meal ~  Enjoy!

Cold Cucumber & Greek Yogurt Soup
serves 2-3

Ingredients

• 1 cup plain fat free Greek yogurt
• 1 medium cucumber ~ peeled, seeded & finely diced
• 1/2 cup cold water
• 1/2 Tbsp olive oil
• 1/2 tsp dried dill weed (or about 1/2 Tbsp minced fresh)
• 1/4 tsp Tabasco Green Jalapeno Sauce
• 1/4 tsp apple cider vinegar
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• salt/pepper ~ to taste
• 1 Tbsp chopped walnuts

Directions

Add first 10 ingredients (Greek yogurt-salt/pepper) to a bowl and stir to combine.  Let sit in fridge for 2 hours to allow the flavors to meld.  The cucumber will start to release its liquid as it sits and will begin to thin the thick Greek yogurt.  When ready to serve, give the mixture another stir and add more water if needed to get the soup to your desired consistency.  Taste and adjust seasoning if necessary, adding more salt/pepper/Tabasco sauce as needed.  Garnish soup with chopped walnuts and a little dill weed before serving.