When it comes time for lunch, my husband and I go in different directions. He prefers a sandwich and chips, while I love a cool smoothie and a few wheat crackers, Usually, I start with Greek yogurt, then throw in three or four handfuls of grapes, oranges, bananas, strawberries—whatever was on special at the supermarket.
But every so often, I want something different. Lately, I remembered the marvelous cool soups I’ve ordered in nice restaurants over the years. Cream of asparagus and cucumber were two of my favorites. So, why not combine the veggies for a unique flavor? First, I snipped the ends from 6 asparagus spears and microwaved them for two minutes. Then, I peeled and cubed about a third or maybe half a cucumber.
The yogurt goes in the blender first, then the chopped asparagus and cucumber, topped with 1/2 teaspoon of dill and 1/4 wedge of a peeled lemon. Salt can be added to taste, or not, if you’re on a low sodium diet. A minute or two in the blender, and my delicious cool lunch is ready to serve! Some people might want to add a little garlic or onion, but I’ll leave that to your discretion (depending on any close encounters you anticipate).
Here’s my recipe, but it won’t hurt if you use more or less of anything.
Creamy cucumber asparagus smoothie:
1/ 2 cup Greek yogurt
1/3 peeled, chopped cucumber
6 cooked asparagus spears
1/2 teaspoon dried dill
1/4 peeled fresh lemon
Puree ingredients in blender for a minute or two, pour in a pretty glass, grab a few crackers, and have lunch on the
front porch while you smell the roses.
Easy, low calorie, nutritious, and satisfying. Enjoy! 😊
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