Cucumber Basil Soup
Ingredients
4 English cucumbers peeled, deseeded and chopped2 cups (500 mL) vegetable stock
2 cups (500 mL) cottage cheese
1 cup (250 mL) sour cream
¼ cup (50 mL) maple syrup
3 tbsp (45 mL) honey
1 cup (250 mL) fresh basil (chopped)
Juice of 2 Limes
¼ cup (50 mL) heavy cream
Salt and pepper to taste
1 English cucumber for garnish, cut in strips
Directions
In a food processor or high speed blender add cucumber, vegetable stock and cottage cheese. Blend for 2 minutes then add sour cream, maple, honey, fresh basil, and lime juice and blend well. Pour into a bowl and gently whisk in the heavy cream. Cover and refrigerate for several hours.