A Cool Soup for a Hot, Summer Day
By ANGELA MCRAE, The Coweta Shopper Kitchen
While I love to bake in the fall, I have to say that I probably eat the healthiest during the summer. A tomato sandwich? I’m there for it. Salad? Great idea for a meal. A watermelon ripe off the vine? Count me in and pass the salt, please.
I am most fortunate that my 85-year-old dad is in great health and continues to love to garden, so lots of fresh produce comes my way, just as it has for my entire life. This summer, I’ve already come home from Tallapoosa with green beans and squash, which I promptly cooked and popped into the freezer so I can enjoy them this fall.
A few years ago, though, I needed a new way to use up some of the cucumbers he had given me, and I realized the only cucumber soup recipe I’d tried was one that used condensed cream of celery soup. I didn’t want to go that route again, so I looked at some recipes online, made a few educated guesses about what I could substitute that was to my liking, and the result was a light, refreshing cucumber soup I absolutely love to whip up and savor. I just made it again this week, and a big bowl of it is currently sitting in my refrigerator and will serve as lunch and/or supper for a few days.
One reason I like this recipe so much is that it uses fat-free Greek yogurt, which seems like a much healthier ingredient than some canned soup. I absolutely love Greek yogurt because it tastes almost like sour cream to me, so I always feel like I’m having a treat even while eating something this simple. This cucumber soup recipe relies on Greek yogurt and a few dried herbs, and the flavor is exceptionally fresh and delicious. It’s also super easy and fast to make, which suits me just fine during the steamy summer months when I am less likely to want to spend time over the stove.
Although I eat this by the bowlful for lunch or supper, “ladies who lunch” may want to serve small portions of this soup in demitasse or full-size teacups as a luncheon offering. However you choose to enjoy it, grab yourself an iced tea or water, crank up the air conditioning, and relax. The perfect light meal is waiting for you.
Cucumber & Greek Yogurt Soup
2 pounds of cucumbers, peeled (seeds are fine), plus extra for garnish
1-1/2 cups plain fat-free Greek yogurt
2 tablespoons lemon juice
1 teaspoon garlic salt
1 teaspoon dried dill
1/2 teaspoon dried basil
Pinch of pepper
1/4 cup olive oil, plus extra for garnish
Add all ingredients to blender and puree until mixture is completely liquefied. If desired, garnish each serving with sliced or chopped cucumber and olive oil. Store in refrigerator, but can be served immediately. Yields 8-10 servings, depending on whether you serve it by the bowl or the cup!
