Chilled Cucumber Yogurt Soup (with Tuna and Rice)

It's only February, on a Friday night. Plus, it is not yet summer! Being in California, the weather is completely alright for a picnic themed lunch or dinner.  Here is a delicious recipe for a Cucumber Yogurt Soup that goes with tuna and rice on the side.

Ingredients:
A blender
1/4 cup of lemon juice
1 individual-size tube of Greek yogurt
3 tablespoons of dill (or chop about 1/4 cup of fresh dill)
1 pinch of basil
1 tablespoon of garlic powder
3 firm large cucumbers (washed and peeled)
1 teaspoon of lemon pepper
1 quart of buttermilk

3 chopped green granny smith apples to make a chunky textured soup
1 chopped cucumber to add to the soup for a chunky textured soup

Step One: Cut the 3 cucumbers in half and remove seeds. Place into blender. Add to blender, lemon juice, greek yogurt, dill, basil, garlic powder, lemon pepper and buttermilk.

Step Two: Put on earplugs and blend the mixture (it should take about 8 seconds for it to be blended). 

Step Three: Pour mixture into a large serving bowl (like a mixing bowl). Add in the 3 chopped up green apple chunks, and the cucumber chunks.

Step Four: Chill in refrigerator for about half-an-hour.

Step Five: Prepare tuna and rice to serve on the side. This soup also goes well with tuna sandwiches. 

*What I love about this soup is that it has a lot of probiotics, and tons of unique flavonoids from the lemons. The soup is hydrating, easy to make, and refreshing.

 Try it! Hope you enjoy the soup!