Wednesday, August 3, 2011
Blend and Chill
Several weeks ago I shared the recipe for my favorite summer treat, gazpacho. With a surplus of homegrown vegetables coming my way from the farms and gardens of loved ones, I have a bowl of gazpacho most days and a number of frozen containers to give to friends and family. Rich in antioxidants, I feel like I’m drinking the ultimate multi-vitamin. Here’s the link to the family recipe.
I’ve discovered another cold soup to add to my cooking oeuvre. I use that word mindfully; it feels like art to me when I create something beautiful and tasty. With only one other speciality in my arsenal, be certain that my blog will never be a cooking resource--unless I discover additional culinary delights that i can just blend and chill.
Blend and chill, that’s the way I roll. Bon Appétit!
Cold Cucumber Soup
1 can cream of celery soup, undiluted
1 cup milk
1 cucumber, peeled and chopped
1 green pepper, chopped
1/4 cup pimento (sold in this amount in tiny glass jar)
dash of tabasco or other hot sauce
Combine above ingredients in blender. Use a slow setting and do not blend for long.
1 cup sour creme
2 tablespoons of fresh lemon juice
Blend on slow for about 3 seconds. Chill for 4 hours. Garnish soup with cucumber chunks and parsley.