Cool Cucumber Soup
This one is a perfect light dinner for a boiling hot day. I never liked cold soups until I had some gazpacho that hit the spot perfectly on a 110 degree day in Seville Spain. I have definitely made use of some delightful cold-soup recipes in the NYC summers since.
This is another one I snipped out of Healthy Cooking — thanks to Mom and Dad Truelove:)
Sweet and Simple Ingredients:
- Cucumbers (1lb)
- Salt (.5 Teaspoons)
- Greek Yogurt (1.5 Cups)
- Green Onion (1-2)
- Garlic (1-2 cloves)
- Fresh Dill (4.5 Teaspoons)
I also added in some squash we had in the fridge (regrettable). Go with the sweet, smooth recipe on this one!
First, peel, seed and slice the cucumbers. I skipped the peeling and, along with my squash addition, regretted the chunky texture:( I had never seeded anything before but I just cut diagonally on both sides and it worked out fine.
Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Discard liquid if there is any.
Rinse and drain well; pat dry. Place the cucumbers, yogurt, onion, and garlic in a food processor; cover and process until smooth. Stir in dill (although I think processing it might better the texture).
Avert your eyes if you do not like yogurt.
Serve immediately in chilled bowls or chill in the fridge for 15 minutes before serving.
As you can see the texture of mine is not super smooth but it tasted so yummy and fresh! I’ve made all the mistakes for you so now you can savor this cool soup the way it was meant to be enjoyed;)
