Cucumber Yogurt Soup with Lime and Chili

 

1 large English cucumber, approximately 12 oz/350 grams

1 C. Greek Yogurt, full fat preferable

1+ T. fresh Lime Juice

1 T. plus 1 tsp rice vinegar

¼ tsp. sesame oil, plus more for garnish

1 tsp. (caster) sugar

1-2 T. cilantro, rough chopped or torn

¼ C. (handful) flat leaf parsley, rough chopped or torn

Sea salt, to taste

Fresh ground pepper, to taste

 

For garnish:

 

Sambal Oelek (chili sauce)

Sesame oil

Sesame seeds

Cilantro leaves

Lime wedge

(Crispy garlic slices or shallots)

 

-for optimal blending, place liquids in carafe first

 

Slice cucumber lengthwise, and using a spoon, gently scoop out seeds (see image below). Roughly chop.  Place yogurt in carafe followed by lime juice, sesame oil, rice vinegar, sugar, sea salt, fresh ground pepper, chopped cilantro and parsley and finely, chopped cucumber. Blend on low, slowly increasing to a medium high speed and blend until creamy smooth.  Transfer to an airtight container and refrigerate for 3 hours or overnight. Garnish and serve!