Cucumber and MintPosted: July 10, 2011
Crisp and refreshing, those are the words I want to describe every meal I make from now until September.
I’ve lost my appetite for just about anything heated, as I sit in my sweltering living room and try to survive the 90 degree temps without air conditioning.
It’s salads and sandwiches for us, with maybe a popsicle or two for good measure.
When I think of cool and refreshing summer dishes, I think a nice, chilled cucumber and mint soup.
How can you go wrong? Not only is it fast to whip up, it tastes like something you spent all day slaving over. Big on flavor, low on labor. That’s my favorite kind of summer “cooking.”
Chilled Cucumber Soup
2 large English cucumbers (the long, thin variety)
1/4 small red onion
6oz fresh mint
1 cup chilled water
Juice of 1 lemon
Sea salt to taste
Dollop of yogurt
Peel and de-seed cucumbers, cut into 1/2 inch chunks. Set aside in large bowl. Dice onions and add to cucumbers. Roughly chop the mint and add to cucumbers. Pour water and lemon juice into large blender, add about 1/4 of the cuke mixture. Blend until only slightly chunky. Keep adding cucumber/onion/mint mixture until all is finely blended. I like a slightly pulpy texture to the final product. Add sea salt to taste (I put in about 1/2 tsp).
Top with a dollop of yogurt.
You can whip this up and serve as a refreshing appetizer for your BBQ or your cocktail party.
There’s no way you can eat this and not feel refreshed.