Chilled cucumber soup

The perfect summer soup is a little bit like the perfect summer dress–simple and cool. (Okay did I really just write that? It sounds like second tier catalog copy that sells dry soup mixes and…mumus..) What I was trying to say was ..It’s been pretty hot lately.. and this soup requires no cooking. Just like a..sundress.

Chilled cucumber soup

Adapted from “Fresh & Light,” a Williams-Sonoma cook book which was for some reason in my attic when I went searching for something else the other day. It was very hot in the attic which was probably how I got the idea to make this soup.

2 pounds cucumbers, peeled and roughly copped (The original recipe says to seed them. I say it’s too hot outside to be removing flea-sized seeds from anything in the kitchen. For a smooth texture, just run the soup through a strainer before you serve it..or.. skip the straining and slurp it standing up in front of the AC)

1 onion, peeled and roughly chopped

1 cup low-fat butter milk

1/2 cup fat-free plain yogurt

salt and pepper to taste

Put everything in the food processor or blender and mix until smooth. Add salt and pepper to taste, If it’s too tart, add a little sugar. If it’s too bland, add a squeeze of lemon or a little garlic powder. Eat it on the back porch.

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2 Responses to Chilled cucumber soup

  1. Alan B. says:

    Nope.

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