Viva Las Vegas!  Whew y’all…we just got home from a fun and taste bud party filled trip to Las Vegas.  The food was amazing and the people watching over the top.  I’ve got some great stories that I’ll be posting on our sister blog, My Steel Magnolia Life, including my awesome visit to the local Henderson barre3 studio!!!

We have a bit of an Indian Summer here in Atlanta and the next few days are supposed to be in the 80’s.  I thought this would be the perfect opportunity to test out a recipe from the amazing Alicia Sokol of the blog Weekly Greens for a Chilled Coconut Cucumber Soup.  The soup is not only a gorgeous blend of creamy flavors but also a refreshing addition to our family dinner.  This would be a perfect recipe for a week night meal and refreshing after a barre3 studio class.  Enjoy y’all!!!

(Recipe serves 4 – recipe courtesy of Alicia Sokol of the blog Weekly Greens)

INGREDIENTS:

2 English cucumbers, unpeeled and cut into chunks
1-1/2 cups whole milk Greek yogurt
1/2 cup light coconut milk
2 scallions, thinly sliced (dark green parts separated from white and light green parts)
1-1/2 tsp cumin
Juice of 1 large lime
Kosher salt
1/4 cup red pepper, finely diced

INSTRUCTIONS:

1. In a food processor fitted with a steel chopping blade, combine the cucumbers, yogurt, coconut milk, white and light green scallion parts, and cumin. Process until smooth, and then add the lime juice and salt to taste, and pulse until incorporated.
2. Garnish with the dark green scallion parts and the diced red pepper. Store tightly covered in the refrigerator.