A Bowl of Cool Summer Food
It’s too hot for soup. You’re tired of sandwiches. Salads are all you’ve been eating lately, and you’re a little weary of creating a new salad that you can be excited about. How about another soup—this time a cold soup? How about some cool, creamy and minty cucumber soup?
I can’t take credit for this recipe, but I must acknowledge Sara Moulton, the editor of Gourmet Magazine, for this one. There are numerous cucumber soup recipes out there. I’ve tried several. Julia Child’s is delicious but a little more labor intensive. Sara’s is one-step easy, quick and delicious. I varied it a tiny bit, but not enough to call it my own, so I will give credit where credit is due. Thank you Sara!
Cucumbers are always easy to find in stores, especially in the summer when they are plentiful. I like the long thin-skinned plastic wrapped variety, or the smaller ones—both kinds with very tiny seeds. These eliminate the need for both peeling and seeding that is necessary with the larger green type. If you like cucumbers, but don’t care for mint, you could easily substitute fresh dill or parsley for the mint and process your herb choice in the same way.
This soup is low in calories, high in calcium, refreshing and filling for lunch or as a first dinner course. Enjoy it with some crackers, bread or toasted pita points.
1 large egg yolk, boiled
1 T rice vinegar
½ C sour cream
1 ½ large, or 3 small, seedless cucumbers, cut into chunks
¼ C fresh mint (dill or parsley)
½ C chilled buttermilk (2% milk okay too)
Salt and white pepper to taste
In a bowl, mash together the egg yolk, vinegar and sour cream until smooth.
In a food processor or blender, puree the cucumber and mint with the milk and season to taste. Add the egg mixture and pulse until blended. Pour into a glass container and chill at least 30 minutes.
That’s it! Now how easy was that? Now you’re cool as a cucumber!
Serve in bowls topped with fresh cucumber slices and mint garnish.
Enjoy!
LowDownCentral
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