It's hot here. Stinkin' hot. Ok, not yet stinky, but soon. And it's only going to get hotter. So what is one to make for dinner, when it's too hot to even barbecue outside? Well, it helps that you have a husband who brings you home 4 large cucumbers instead of the desired 4 large zucchini (!!!), because then you can look for cucumber recipes and you remember that there is something like chilled soups. Fortunately I didn't have all the ingredients at hand the recipe called for, so I made my own variation.
Chilled Cucumber Soup
- 1 cup skim milk
- 2 tbsp lemon juice
- 1 large seeded cucumber (peeled and chopped)
- 1/2 bunch fresh dill, chopped (or dried, if you don't have any fresh dill on hand. Other herbs work too. I used chives and a bit of parsley).
- 2 cloves garlic, crushed
- 1 cup fat free greek yogurt
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 cup raisins (optional)
Combine milk and lemon juice, set aside.
Add all ingredients except the raisins to a blender. Pour the lemon-milk on top; blend on high speed until smooth. Chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.