For a refreshing and light lunch, try this simple summertime soup.
Recipe Contributed by Rachel West | Photographed by Joe Worthem
Nothing says “summertime” better than vegetables fresh from a garden. And there is no vine-ripened, homegrown veggie that’s quite as cool as a cucumber. Cukes belong to the same botanical family as melons and squash, and they are great for pickling or for inclusion in salads.
For a slightly different lunch treat on a hot summer day, there’s Cold Cucumber Soup. Invitation Magazines publisher Rachel West has been making this recipe for 20 years. She likes to pair it with bright red tomatoes for a tasty, colorful and healthy meal.
Cold Cucumber Soup
2 cups peeled, partially seeded, diced cucumbers
1 teaspoon salt
¼ teaspoon pepper
¼ cup chopped walnuts
2 tablespoons olive oil
1 clove garlic, minced, or 1/8 teaspoon garlic powder
2 tablespoons chopped fresh dill
1-1½ cups plain Greek yogurt or 1 cup sour cream
½ cup chicken broth
Put all ingredients in blender, and pulse until soup reaches desired consistency. (Some texture is preferred.) Garnish with cucumber slices and dill, and serve. Makes 3 cups (about 2 servings).