Yellow Blooms |
Cucumber 'springs' |
Here is a baby cucumber that is only a half an inch long, but will grow quickly.
We eat most of them raw and also pickle a good deal of them, but Tricia discovered a new way to eat them as well: Cold Cucumber Soup. I'll be honest with you. Summers are hot and soup never seems like a refreshing thing to eat when I'm sweating. Furthermore, cold soups have never seemed too appetizing to me.
So when Tricia came outside with a spoonful of something for me to try, I was a little hesitant. I think that's also because she told me, "taste this and I'll tell you what it is after you've swallowed it." It was cool, refreshing, tangy, and delicious. "What is this," I asked her?Cold cucumber soup, she told me.
Here's how she made it. It comes from a recipe from Sally Fallon's, Nourishing Traditions Cookbook and this is what you will need:
- 3 medium cucumbers
- 1 cup chicken broth
- 1/2 cup creme fraiche (sour cream)
- 1/2 cup cream
- 2 garlic cloves mashed up
- 1 teaspoon chopped mint
- sea salt and pepper
Ingredients for cucumber soup |
Slice up the freshly harvested cucumbers.
Add the ingredients to the food processor and pulse until all items have been pureed into a smooth consistency.
In the food processor and ready to blend until smooth |
Then ladle into a bowl and garnish with a sprig or two of fresh, fragrant mint.
Chilled Cucumber Soup |
A delicious, invigorating bowl of cold soup will cool you off on a hot day!
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