chilled soup in august...

{via jill e duffy}
august in wisconsin typically means... nothing. it was 68 degrees yesterday and 80 degrees today. honestly, i should probably rephrase that statement to 'the weather report in wisconsin typically means nothing'. regardless, august is traditionally a hot month and requires cold soup (well, in my head it does). so this recipe for chilled cucumber and yogurt soup from i'm eating this, is fitting for the (traditional) august afternoon.

1 English cucumber or 4 Persian cucumbers
1/2 cup plain yogurt
7 or 8 fresh mint leaves
1 teaspoon chopped parsley
1/4 teaspoon Kosher salt
lemon wedges

-Peel the cucumber, slice it in half the long way, and using a small metal spoon, scoop out some of the seeds.
-Cut it into smaller pieces and put them in a blender.
-Add to the blender about a half cup plain yogurt; Greek yogurt is fine. Toss in the mint and parsley. Sprinkle with a pinch of salt.
-Turn the blender on low. When the ingredients liquefy, turn the blender to high, and let it rip for 15 seconds. Taste to adjust the salt, and add a squeeze of fresh lemon if you like. Pour into a bowl, cover and chill well. Serve with more fresh lemon and yogurt and mint to garnish.



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