Cool, creamy, and refreshing — this elegant chilled soup is finished with delicate field pea microgreens for freshness and a refined presentation.
INGREDIENTS
- 2 cucumbers, chopped
- 1/2 cup plain yogurt or cream
- 1 garlic clove
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and black pepper
- Field pea microgreens
INSTRUCTIONS
Blend the soup. Add cucumber, yogurt, garlic, olive oil, lemon juice, salt, and black pepper to a blender. Blend until smooth and creamy.
Chill. Refrigerate for at least 30 minutes before serving.
Serve. Pour soup into chilled bowls. Top generously with field pea microgreens and finish with olive oil, herbs, or chili flakes if desired.