It is HOT outside today, I mean not just kinda hot, it’s an inferno. Basically you walk outside to a breezeless desert and all you can think about is pouring a bucket of ice over you HOT! Since I just washed my hair, the ice bucket idea isn’t going to work out so well. After all, it’s not that often that I wash my hair so I’m definitely not going to waste it on that! The other option would be to make a batch of chilled cucumber soup. Yep, it’s pretty much calling my name right now. Chilled cucumber soup and a really cold glass of white wine, that’s a pretty good solution if you ask me. By the way, it doesn’t have to be hot as ballz to make this soup, it’s good anytime…trust me. And so is the glass of white wine, but I bet you already knew that!
Serve in a cute shot glass as an appetizer or in a bowl as a meal
- 3 English style cucumbers, peeled and seeded and cut into chunks
- 2 medium celery stalks, roughly chopped
- 1 small shallot or approx ⅓ of a sweet onion, coarsely chopped
- 3-4 Tbsp good quality olive oil
- 1 tsp kosher salt
- approx ¾ C Fage 0% greek yogurt
- fresh dill - approx 2 Tbsp
- approx 2 Tbsp fresh lemon juice
- zest of 1 lemon
- In a blender, puree the cucumber, celery, olive oil and 1 tsp salt until smooth. Strain through a medium mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Be sure to scrape on the back side of the strainer where it collects to add thickness. If you have a food mill use this to strain the mixture instead.
- Whisk the yogurt, lemon juice, zest and add the yogurt to desired consistency. May need to add more yogurt to thicken. Add fresh dill. Chill for at least 2 hours before serving.