Cold Cucumber Basil Soup

Wash and peel the cucumber, then cut it in half lengthwise and use a spoon to scoop out the seeds. Roughly chop the cucumber into chunks and set aside.

Peel and mince the garlic cloves, then rinse the fresh basil leaves under cold water and gently pat them dry with a paper towel.

Place the chopped cucumber, basil leaves, and minced garlic into a blender or food processor. Blend on high until the mixture is mostly smooth.

Add the low-fat yogurt to the blender with the cucumber mixture. Blend again until the soup is completely smooth and well combined.

Taste the soup and season with salt and freshly ground black pepper as desired. Blend briefly once more to incorporate the seasoning.

Pour the soup through a fine mesh strainer into a large bowl if a very smooth texture is preferred, pressing gently with a spatula to extract all the liquid.

Cover the bowl with plastic wrap and refrigerate the soup until thoroughly chilled. Serve cold, garnished with a fresh basil leaf or a thin cucumber slice.