As I write this at 9:30 p.m. it’s still a stubborn 83 degrees in my house and today’a Seattle Times says it will get hotter as the week goes on. Not to worry; Daughter Suzanna has promised to bring ice cubes. And we’ll have the air conditioner going. for dinner tomorrow night.. Steve and I will probably have cold cucumber soup for lunch tomorrow . It takes only ten minutes to prepare and seventeen minutes cooking time, Better yet, I may make Tzatziki Thessaloniki.
I’ll give you both of these recipes for cold cucumber soup.
Greek Cucumber Soup
Prep: 15 minutes
Makes 6 servings
1 quart plain yogurt
2 medium size cucumbers, peeled and chopped
4 cloves garlic, smashed, peele and minced
1/4 cup minced parsley, packed
2 Tablespoons minced fresh mint leaves
Combine all ingredients in a food processor or blender. Whirl just until ingredients are well blended and of soupy consistency. Chill until time to serve.
Variation: Omit the food processor or blender. Stir all ingredients together.
Chill. Serve as a dip or salad dressing.
Cold Cucumber Soup
with Dill and Tarragon
Makes 4 servings
Prep: 10 minutes
Cook: 17 minutes
1 10-ounce can condensed chicken broth
1 cup water
1/2 cup shredded carrots
3 green onions, minced
1 cucumber, peeled and chopped
1 tablespoon chopped fresh dill
or one teaspoon dried dill
2 sprigs fresh tarragon
or 2 teaspoons dried tarragon leaves
1/2 cup sour cream
or 1/2 cup half & half cream soured with
2 teaspoons vinegar
or 1/2 cup plain yogurt
Heat chicken broth in a 2-quart kettle. Add carrots, onions and cucumber, plus dried tarragon if using. Bring to a boil. Reduce heat and cook 10 minutes. Transfer to a jar and chill 45 minutes or more. Puree in food processor or blender. Just before serving, stir in the fresh dill and tarragon, then the sour cream or yogurt