Socrates’ Chilled Cucumber Soup
6 medium cucumbers, peeled, seeded and cut into chunks
¼ cup chopped, fresh dill
1 small onion, chopped
¼ cup fresh mint leaves
3 tablespoons fresh parsley, minced
3 tablespoons rice wine vinegar
1 tablespoon minced fresh garlic
1 teaspoon sea salt
1 teaspoon Shiracha sauce
3 cups plain nonfat yogurt
Dice enough cucumber chunks to measure one cup and place in a small bowl. Mix in the dill and set aside.
Place the rest of the cucumber chunks in a food processor and puree. Add the onion, mint, parsley, vinegar, garlic, salt and Siracha sauce. Process the mixture until it is creamy, about 30 seconds. Add the yogurt and process an additional 10 seconds.
Transfer the soup to a serving bowl and refrigerate until chilled. Ladle into 6 bowls and garnish with the cucumber and dill mixture.