Last summer I was lucky enough to be part of a trip to Ecuador where I helped build a playground for children. It was an amazing experience, one that I’m sure will pop up time and again on this blog as it continues to impact my life nearly a year later. My roommate during that trip was one of the coolest chicks I have ever met. Every evening she and I sat in our room and scrawled out our thoughts and impressions of the day. And while there are many many things that affected me on that trip, perhaps what I am most grateful for is the reminder of the joy writing gives to me. I journalled the old-fashioned way with ink to paper but Jess was kind enough to keep a blog during that time. My old roomie was on my mind recently because I was craving some humus and I remembered her secret ingredient was half a cucumber blended in, mmm so yummy. I didn’t have any chickpeas or tahini on hand but I did have a cucumber and lo and behold I came across this Cold Cucumber Soup at thehealthyfoodie.
Super easy. Super delicious. However, like most of the soups I make, It does require some sort of blending tool (food processor, immersion blender, regular blender). But before you chop everything up and blend it all together, can I just say how freaking happy it makes me that the kickstarter to grow Reading Rainbow started yesterday and reached it’s one million dollar goal in eleven hours! Reading Rainbow made such a huge impact in my life and I’m so excited that LeVar Burton is still such a big advocate for literacy. Hurray! And now for the soup: start by chopping two green onions.
Add one cup of chopped seedless cucumber. Seedless cucumbers come in several varieties, the most common being English and Persian and you should be able to find one of these at most major groceries stores but if you have a local market you can go to those are the best! The English cucumbers are longer and skinnier than traditional American ones and typically they’re wrapped in plastic. The skin on seedless cucumbers is also thinner and sweeter than its American counterpart so they are usually not peeled.1 One English cuke will easily yield you more than one cup of chopped pieces but don’t worry about measuring exactly, with a soup like this you can just eyeball the amount of yogurt to mix in.
Combine chopped vegetables, one cup Greek yogurt, one teaspoon mustard, and one tablespoon each of dried dill and dried parsley in food processor and blend until creamy. Add water, if desired, to achieve preferred consistency. Note it will thicken slightly as it chills. (The original recipe called for 1/2 cup of water but the nonfat Greek yogurt is slightly less creamy compared to the regular version so I didn’t add any water to mine). This is a soup that definitely needs to sit a few hours in the fridge, and preferably overnight, for it’s best flavor. If you have mason jars, they’re perfect for this. Fill them about halfway, give them a shake right before you serve and eat right out of the jar.
Below you’ll find a printable version of the recipe with nutritional information included.
- 1 cup seedless cucumber, peeled and diced
- 1 cup nonfat Greek yogurt
- 2 green onion, diced
- 1 teaspoon Dijon mustard
- 1 tablespoons dill
- 1 tablespoons dried parsley
- ½ cup water (optional)
- Combine cucumber, greek yogurt, green onion, mustard, dill and parsley in food processor and blend until smooth and creamy. Add up to ½ cup of water to desired consistency.
- Refrigerate at least 4 hours before serving.
- Serve chilled.
adapted from thehealthyfoodie
I’ve learned that making a living is not the same thing as making a life.