Cucumber Soup

From Cucumber Soup by Vickie Leigh Krudwig

Read Cucumber Soup with your students and then make it. What at great way to combine the garden, science, math and early literacy!!

CUMCUMBER SOUP

Tools:

Sharp knife

Mixing bowl

Measuring cup

Wooden spoon

Measuring spoons

Wire whisk

Ingredients:

1 medium-size cucumber

8 ounces nonfat plain yogurt

½ cup milk

1 tsp. dill weed

¼ tsp. garlic salt

2 tsp. lemon juice

1/8 tsp. pepper

Directions:

1. Wash cucumber under cold water. Peel cucumber.
2. Cut cucumber in half, then chop half of cucumber into small cubes. Set aside.
3. Mix yogurt and milk together in mixing bowl.
4. using wire whisk, gently add in dill weed, garlic salt, lemon juice and pepper.
5. Add small cucumber cubes to mixture.
6. Refrigerate cucumber soup 1-2 hours before serving.
7. Cut remaining half of cucumber into slices to eat with your soup.

Makes four ½ cup servings.

Serve with crackers and other fresh vegetables.

To make a great vegetable dip, leave out the milk and let the mixture set for one hour before serving.