Creamy Cucumber Soup
- 1 1/2 cups plain yogurt
- 1 1/2 cups buttermilk
- 1 English cucumber, seeded
- 1 cup finely diced cantaloupe, plus more for serving
- 3 tablespoons fresh basil
- 1 teaspoon salt
Combine yogurt and buttermilk in a medium-sized bowl.
Coarsely chop half of the cucumber and purée it in a blender or food processor.
Finely dice the other half of the cucumber.
Add the cucumber puree, cucumber, and the rest of the ingredients to the yogurt mixture. Season with pepper, to taste
Chill for 4 hours.
Serve with a garnish of diced melon and basil.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.