I really really (really) love this time of year. Not only do I hate the cold, but there is so much more to do in the warmth. Hiking, climbing, swimming, the list goes on. Edwin was not meant to be contained indoors! The only issue I have with the summer is the shift towards colder meals. Don’t get me wrong, I enjoy a good salad, but otherwise I prefer my dinners hot.
Of course, I try to keep an open mind so I thought I’d give a cold soup a shot. English cucumber is a seedless variety of cucumber that has an edible skin and is often considered less bitter than most. It’s also friggin’ long; several feet. It’s the most common ingredient in a cold cucmber soup, today’s dish. The major ingredients are the cucumber (duh), dill and yogurt. I decided to add corn and tomato because, well, I like a soup with substance and a pureed soup makes me feel like I’m eating water.
This is definitely not the most appealing-looking soup I’ve made, but appearances can be deceiving. It’s got a light flavor and the cucumber and yogurt combine surprisingly well. On top of that, this is one of the few soups that calls for little to no salt. Oh, and did I mention it’s by far the easiest soup I’ve ever made? Give it a shot and let us know what you think.
Feel free to substitute the shallot with garlic, onion or scallions.
1 english cucumber; chopped
1 small or medium scallion; minced
1 handful dill fronds
2 cups yogurt (regular works fine, but consider greek if you’d like a thicker consistency)
1 cup corn kernels
1 plum tomato; diced
Salt and pepper to taste
Add all ingredients except the corn and tomato into a blender. Blend until smooth. Serve with the corn and tomato on the side as a “garnish.” Enjoy.
Tags: cold, cucumber, dinner, easy, lunch, soup, summer, vegetarian
I love ice cold cucumber soup in the summer. Sometimes I puree the cucumber with watermelon — a strange but interesting combination.
That idea is so crazy it just might work. That goes on my to do list. Great idea.