I love soup. I love to make it. I love to eat it. In summer, I love a good, cold soup. I used to copy a soup that I got at Byerly’s before I moved here. My Lunds, awesome as it is, does not generally sell cold soups in summer. I asked them, “Why not?”. They told me that it doesn’t sell. Then they promised that they would make some for me. Then, I’ll have to buy it! I will also have to beg my friends to buy it. We’ll see how that goes.
At the class I took, by Lucia’s, she made something similar. This is inspired by each of them. Again, you will only want to make as much as you will need for one or two meals, as the fresh ingredients make this “over the top” delicious. Rttttteady?
Ingredients:
- 1 English Cucumber. You can use a local cuke, but you will have to seed it first. Local cucumbers are delicous this time of year.
- Kosher salt.
- 1/4 bunch Italian parsley, chopped.
- 1 clove garlic.
- 4-5 tbsp. olive oil.
- 1 cup yogurt. I use Greek, Plain, not low fat.
- 1 1/2 buttermilk, cold.
- White pepper.
- Fresh herbs, for garnish.
- Lime juice, to taste (optional).
- 1/2 ripe avacado (optional).
- Fresh dill or other herb, for garnish.
Process:
- Peel and chop the cucumber, all but about 1/2 cup. Sprinkle with salt. Place in a strainer and drain for one hour. Pat dry. Place, all but the 1/2 cup or so in a blender. Chop this in small squares (1/4-1/2” each). Set that other 1/2 cup aside. You’ll use that for serving.
- Parsley. Discard stems. Chop, as desired. Set aside.
- Garlic. Peel. Cut off tough end. Add avocado, if using. Add to blender. Blend these ingredients, but don’t go crazy.
- In a large, cold, bowl, add blended items, parsley, olive oil, yogurt, buttermilk. Mix. You could also add some cream, if desired.
- In each serving bowl, some of the chopped cucumber, a ladle or two of the soup, and garnish with fresh herbs. Add lime and pepper, to taste.
- Garnish with other fresh herbs, cubed avacado, or a couple of slices of cucumber.
Be cool with this cool soup!
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