Cucumbers are refreshing and healthful guests at the summer dinner table, whether they are featured in a Greek salad, or in a cold summer soup. They are in the same family as other summer squash and melons, and are loaded with phytonutrients, vitamin C, beta-carotene, and manganese, making them the perfect antioxidant and anti-inflammatory. They are also great for the skin and cardiovascular system. This Cucurbitaceae is a key member of the Mediterranean diet, and it is no mystery as to why! So give this simple and refreshing soup a try–perfect for lunch, dinner, or a late night snack–and enjoy a long life. Or, just join us this evening at Cuvee at the Greenporter Hotel, where we’ll be serving it as our soupe de jour!
Ingredients:
1 cup Greek Yogurt
1 cup fresh basil
1/4 cup fresh mint
1/4 Greek oregano
1/4 cup sliced scallion
1 cup SeasonedFork Garden Stock
1 English cucumber, peeled, seeds removed, and chopped
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon hot sauce, such as Tabasco or Siracha
A good pinch of local sea Salt
First, puree yogurt, basil, oregano, mint, scallion, and stock in a blender. Add cucumber and pulse until just combined, but still slightly chunky. Careful to not over process it, or it will develop a slimy texture that will definitely not be appealing to you or your guests.
Stir in lemon juice, olive oil, and hot sauce, and season with salt. Chill soup for at least 3 hours, but try to serve on the same day. Top each bowl with thin cucumber slices before serving.
Serve with a chilled bottle of Chenin Blanc from Paumanok Vineyards and have a pleasant garden soiree.
