Spring has quickly faded to summer. It's been in the 90s. The humid and hot weather naturally make me reach for fruit, raw veggies, and salads. I try to keep the oven off as much as possible, but I did manage to turn it on to make these on Saturday.
I enjoyed a curried cucumber soup with lunch on Friday from a local restaurant . I liked it so much that I decided to make it with dinner on Saturday night. It was perfect on a sticky June evening. I think I'm going to be making a lot of chilled soups this summer. They're easy to make and a good way to get more veggies in your meal.
1 c plain yogurt (lowfat or whole milk)
1 tbsp olive oil
juice from 1/4 lemon (to taste)
1 tsp red wine vinegar
1 shallot, diced
1 tsp curry (optional)
A few basil leaves & cilantro*
Halve the cucumbers and scoop out the seeds. Dice the cucumber and put into a blender. Add the rest of the ingredients and blend. Season with salt and pepper. If you want a chunkier soup, reserve some of the cucumber and add to the blended mixture. Refrigerate and enjoy chilled. *You can add other herbs like dill, thyme, or mint if you'd like.