Tuesday, July 26, 2011

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


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


-          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


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)

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