Sunday, July 21, 2013

Cool as a Cucumber Soup

This is an amazing dish. It is so super easy, but when people eat it  they will be wowed and your guests will think you are a master chef and thank you for serving them something so amazingly gourmet. Cold Cucumber Soup. The idea came about for a couple of reasons.
First: it's summer and hot as all get out, so who wants to cook.
Second: my mom ordered this on a recent trip to NYC and loved it.
Third: We were having a dinner guest with some eating restrictions, although that's nothing new in this house, but we had to make a dinner that didn't have soy or tomatoes.

We looked up a few recipes (yes, I actually followed a recipe) and found that we had most of what we needed.
-4 seeded cucumbers
-2 cups water
-2 cups non-fat Greek yogurt
-fresh dill (left over from making potato salad)
-fresh mint from the swamp down below the field
-2 cloves of garlic (local from a friends garden)

Put all the ingredients into a soup pot and used the immersion blender (mom has the same one I do) to blend it all up. During the process the smell of the mint and dill seem to explode into the air. So good. It takes no time at all to transform this into soup. The longest part of the process is chilling it before serving. We chilled ours overnight but 3 to 4 hours would be fine. When you do serve it, you will see that it is fresh, cool, and oh so refreshing. The non-fat Greek yogurt make this creamy without being guilty. The dill and the mint are the real stars here, however. You get the dill first, but the mint is a close second and that is the flavor that stays on your tongue and makes you go back for more. It's a reminder to me that often the best dishes are the ones with the simplest ingredients.

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