Chilled Cucumber Soup
July's Soup of the Month
From the Kitchen of Amy Rothenberg ND
Chilled soup seems like an oxymoron to me, but I was determined to do something light and summery for this month’s offering. I was blown away at the delicate pale celadon color of this soup. And if I were to give a temperament to this soup, I would call it shy. It’s not shouting out anything, but you notice & enjoy it for its simplicity and the perfect way the flavors go together.
2 English cucumbers (or equivalent of whatever you have around)
2 cups Greek yogurt or equivalent
1 cup chicken or veggie stock
Handful of fresh dill
Handful of fresh parsley
Salt to taste
Cut cucumbers into tiny little pieces, setting aside one cup aside.
Whisk together the yogurt & the stock.
Put cucumber in the blender or food processer (minus extra cup).
Blend with herbs.
Add to stock/yogurt mixture.
At the very last minute gently toss in the remaining cup of chopped cukes, gives some little morsels to consider as you devour!
Garnish with fresh dill.
Pop in fridge, serve chilled.
Great with grilled cheese.
Takes about 10 minutes total!