As our garden bounty continues to pile up in the kitchen, we decided to take a week and make an effort to cook with a garden vegetable each day/night. Please join us on our journey!
So day one, we had a PILE of cucumbers we wanted to enjoy, but what to do with so many cucumbers? We decided on a great cucumber soup from Good Housekeeping’s Family Vegetarian Cooking cookbook. It was easy, healthy and delicious-even our 7 year old liked it!
Easy and Cool Cucumber Soup
Ingredients:
12 oz. cucumbers, peeled
1 garlic clove, crushed
2 cups plain, low fat Greek yogurt
1/2 cup low fat milk
1 Tbsp. lemon juice
2 Tbsp. olive oil
1/2 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper
1 small (4 oz.) ripe tomato, chopped
1 Tbsp. sliced fresh mint leaves
Directions:
First you need 1/2 cup 1/4 inch cucumber pieces for garnish. So, cut enough to cover you there, and set aside. Now cut the rest of the cucumbers in 2 inch chunks. Add them to your food processor with your knife blade attached. Add garlic, yogurt, milk, lemon juice and salt, and pulse until almost smooth. Transfer to a bowl, cover and chill for 2 hours.
Now it is time to make your oil for drizzling. In a small saucepan, heat oil over low heat, and stir in curry powder, cumin and red pepper. Cook until spices are fragrant and oil is hot (3 minutes). Remove saucepan, strain curry oil through thin sieve or cheesecloth into a cup.
In a small bowl, mix the reserved cucumber with your chopped tomato. To serve, stir the soup and pour into bowls. Sprinkle chopped garnish, as well as mint leaves, and drizzle the oil. For more heat, drizzle more oil than less (or add more red pepper in the oil when steeping). Eat up!
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