Today's August heART is another quick sketch of a corner of a kitchen work table that I dashed off this morning after cleaning the greenhouse and watering the latest seedlings.
As for yesterday, it was so full, so frantic, so furiously busy that it flew by in a flash! Among other things I made a super-simple cold-cucumber soup that freakin' knocked my socks off, as they say.
I, in typical fashion, used what I had on hand and didn't measure, but this is pretty close:
Cold Cucumber Soup
3 cucumbers, on the large size, peeled, seeded and rough-chopped
1 cup cilantro, chopped
1/2 cup chinese leeks (also called garlic chives), chopped
1/4 cup fresh mint, chopped
1/4 cup apple cider vinegar (I used one of my herb-infused ACVs)
A couple-few splashes of my homemade habanero hot sauce
Salt, to taste
Water, just enough to get things moving in the blender
1/2 - 1 cup sour cream
Add the prepared ingredients to a blender (except the sour cream), a cup or two at a time and puree. Add more, puree again. Repeat until all is blended. Add the sour cream, puree to mix in. Let the soup chill for several hours before serving (though it's pretty tasty fresh-up, too!). This made about a quart. A garnish of chopped cilantro and cucumbers is nice for serving.
I'll definitely be making this again. So easy. So amazingly delicious!
|Cold Cucumber Soup ready to chill in the frig.|