Since the girls started school, it feels like a whirlwind of nonstop activity! It seems as though I am even more time challenged than ever before.
I want to post this recipe, however, before the winter really sets in and no one can even think about making a cold soup. There is always the possibility of an Indian Summer.
This recipe is the outcome of one of my wonderful patient’s generosity. Bob shared with the group a few weeks ago some of his fresh, homegrown, basil, peppers and cucumbers. With such luscious produce, I experimented and came up with this recipe for cold cucumber soup.
This recipe is extremely fast and easy. It’s almost like salad in a bowl. And, it’s perfect for those time challenging moments when you want something slightly different and slightly fancy.
The measurements are imprecise and VERY flexible.
2 English cucumbers
(The idea is to have twice as much cucumber to zucchini)
1 lemon juiced
1/4 cup olive oil
Salt and pepper to taste
Fresh basil, chopped
Water to desired consistency, but be careful not to add too much.
Place all ingredients into food processor and blend to desired consistency.
I am happy to say that this was a successful experiment. Everyone loved it! The fresh basil made all the difference!
Nothing beats garden fresh produce.
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