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 App├ętit!

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. 

1 comment:

  1. Hi!

    Sorry I wrote you via comments, but I could not find a contact e-mail or feedback form on your site.

    My name is Sean Schrader and I work for 100% Records. We are a DIY label that seeks out unique voices like yours in hopes to share our releases and get your honest feedback. I would love to send you the materials for the Barry Brother's latest folk rock release "Yawnin' in the Dawnin'." Please email me at and I will make sure you get a copy ASAP.



    P.S. Please, delete this comment.