Peel and core the cucumbers. Coarsely dice them.
In your blender, combine the diced cucumber with the Greek yogurt, lemon juice, garlic, herbs and olive oil. Blend for 2 minutes on high speed.
Season with salt to taste.
Refrigerate for half a day to allow the taste to develop.
Adjust seasoning with salt and spices as needed.
Pour your soup into bowls, and sprinkle with pieces of Sigdal's gluten-free quinoa and sunflower crunch.
photo copyright: mariasilje