Cool Cucumber Soup

It has been HOT, broiling at around 100 degrees for the past three days, and humid to boot, I wanted to use the oven and stove as very very little as possible to avoid heating up the house.

On a camping trip at Indiana Dunes with a friend we looked through some Real Simple magazines and saw a Cool Cucumber Soup. Perfect! simple, cold, filling, and cucumbers are in season! The recipe below is a variation on that recipe we found and it is certainly very good! Simple flavors make this soup perfect for an icy meal on a hot day. We combined it with a Basil and Parmesan bread for a perfectly good quick and easy summer dinner.

Cool Cucumber Soup

Ingredients

3 med. to lg. Cucumbers, roughly chopped

1 c. Yogurt

1/3 c. combination of fresh Mint, Parsley, and Basil leaves, roughly chopped

1 Tbsp Apple Cider Vinegar

1 tsp Salt

A pinch of Cayenne pepper

Process

-          Blend all ingredients in a blender or food processor until totally smooth

-          Refrigerate until very cold, then serve! 

      Makes enough for 3 good sized servings

Notes

Sour Cream or Cottage Cheese can be substituted for the Yogurt if you want a slightly thicker consistency

I recommend serving with some sort of bread (we used African Basil and Parmesan Bread)