Chilled Cucumber And Yogurt Soup With Mango And Fresh Herbs

• 2 English Cucumbers - peeled, seeded, and diced
• 1 Yellow Bell Pepper - seeded and diced
• 4 Green Onions - white and green parts, rough chopped
• 1 Garlic clove - minced
• 1 Jalapeno - seeded and diced
• 1 big handfuls Cilantro - leaves and some stems, rough chopped
• 1 big handfuls Fresh HBasil and/or Mint (I used both!) - rough chopped
• generous pinches Cumin seeds
• 14 ounces Plain nonfat Greek Yogurt (2 single serving containers)
• 1/2 Lemon
• generous splashes Sherry Vinegar
• Salt & Pepper to taste
• Diced Mango or Peach, Red Onion, Cucumber, Bell Pepper, and Fresh Herbs for garnish

1. Place first 9 ingredients (cucumber through yogurt) into blender in 2 batches to combine into smooth puree. rn*reserving a small amount of cucumber, bell pepper, and herbs for garnish.
2. After second batch is pureed you should be able to add first batch back in, now you can 'season' to taste...
3. Add juice of half a lemon, a good splash of sherry vinegar, and salt/pepper - then give it a buzz.
4. Now give it a taste, you may need more acid (lemon/vinegar) or salt - that is up to you.
5. Refrigerate a minimum of 3 hours or ideally overnight to chill and develop flavor. (Keeps well up to 3 days, it gets better with age!)
6. Pour into soup bowls (or shot glasses) and top with minced mango (or peach), red onion, cucumber, bell pepper, and fresh herbs. Enjoy!

cucumbers, yellow bell pepper, green onions, garlic, cilantro, hbasil, generous pinches, yogurt, lemon, generous, salt, mango

Taken from food52.com/recipes/18305-chilled-cucumber-and-yogurt-soup-with-mango-and-fresh-herbs (may not work)