This is the perfect creamy, cold soup to serve on a hot day. Super simple to make with just a few ingredients. My husband hates cucumbers and he loved this. I topped with blue cheese and a drizzle of lemon balsamic vinegar. This came from a cookbook I just finished, “Big East Forkful” with recipes from Jim Leeson’s kitchen. This recipe may have originally come from Maude’s Courtyard – a favorite Nashville restaurant when I first arrived here in 1981. The original recipe calls for European seedless cucumbers but I used seedless Persian cucumbers and it tasted perfect. I tweaked the recipe to my own tastes- added more avocado and I did not salt and leave the cucumbers sit.. The KEY is seedless cucumbers. I have included the original recipe card. This is a great cookbook filled with simple, country recipes.
1 Medium seedless European (or Persian) cucumber, chopped
1 Medium ripe avocado, chopped
3 green onions, chopped
1 Cup Chicken stock
2 Tbsp lemon juice
1 Cup sour cream (or greek yogurt)
1/2 tsp Salt
Blend all ingredients and chill. Serve garnished with blue cheese and drizzle with lemon balsamic vinegar.
This makes a nice first course on a hot summer evening. I served this with roasted corn on the cobb, Kale salad and grilled Tuna Burgers. I used the large carrots that they sell for juicing. I did not peel them. You could make this slightly sweet by using the orange juice (in my recipe) or spicy by adding some Sriracha sauce. I think this would also be wonderful with some caramelized onions. This was adapted from Runner’s World recipe. I used the Vitamix to get this super creamy.
8 large carrots, cut into chunks
1 orange bell pepper, seeded and cut into chunks
1 Tablespoon Olive oil
1 cup vegetable broth
1 can light coconut milk
1/4 cup orange juice
1-inch piece peeled fresh ginger
1 Tbsp. honey
Juice of 1 lime
2 teaspoons. curry powder (optional)
Pre heat oven to 400 degrees. Toss the carrots, orange bell pepper, 1 Tbsp. olive oil.
Roast for 30 minutes. Let cool, then in a Food Processor or blender, blend with 1 cup vegetable broth, 1 can light coconut milk, orange juice, ginger, 1 Tbsp. honey, lime juice,
curry powder, and a couple pinches salt until smooth. Chill for at least 2 hours
Makes 4 servings.
I love sweet corn in just about every variation you can come up with. This was a yummy vegetarian side dish that I served with a Mahi burger, but would be a good main dish with a salad. I was inspired by a recipe in Runner’s world but I roasted the pepper and squash and added some caramelized onions and made a couple of my own tweaks. It would be great warm as well if you don’t have time to chill it. I could not get it smooth enough in a food processor so I used a blender.
3 ears of corn, shucked and the kernels sliced off
1-2 tablespoons olive oil
1 yellow squash, cut into chunks
1 yellow bell pepper, cut into chunks
1 sweet onion, sliced thin
1-2 tablespoons of olive oil (for onion)
1 carton greek yogurt (8 oz)
3/4 cup vegetable broth
salt and pepper to taste
Heat oven to 400, Place pepper and squash chunks on a baking sheet, drizzle with olive oil and a bit of sea salt and pepper. Roast until tender, about 20 minutes.
While vegetables are roasting, heat olive oil in a large pan. Cook onions until golden, about 15 minutes. Remove from heat.
In a food processor or blender (I ended up using the Vitamix) add all ingredients and blend until smooth. Pour into a large bowl, cover and chill until cool, about 2 hours.
This would be good with a little pesto on top for a garnish.