[ Recipe: Chilled Left-Over Salad Soup Recipe ] ~ from Monterey Bay Herb Co
chilled left-over salad soup recipe

Ever find yourself left with a big bowl of greens after a backyard get-together? Instead of tossing them, give this cool soup a try. Trust us...you're going to love this!

4-5 cups leftover salad greens (dressed is okay)
1 cup buttermilk*
1/2 cup plain Greek yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1 clove garlic, minced
1/2 tablespoon dried dill
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
6 tablespoons water
3/4 cups diced tomatoes
1/4 cup diced cucumbers

Process greens in a food processor for 1-2 minutes. Add buttermilk, yogurt, sour cream, lemon juice, garlic, herbs and water. Process until smooth. Transfer to a serving bowl and stir in tomatoes and cucumbers. Chill 2-3 hours before serving.

* If you don't have or can't find buttermilk, stir 1 tablespoon cider vinegar into a cup of whole milk and wait 10 minutes. Then proceed with the recipe.

Discover more information, read
Beat the Heat: Herbal Inspirations to Beat the Summer Heat

in the archived edition of our August 2015 email.
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