Beat the Dog Days of August!
It’s the first full week of August. The ancient Romans used to call this time the “dog days.” Hot and humid, we feel like lying around and not moving like a tired dog. But since we’ve got to get up and get it done, let’s at least bring in a soothing, cool cucumber soup. Bonus: drink your vegetables! Cucumbers at the grocery have been looking good, just beckoning to be pureed. This is such a simple, tasty soup. Let’s do this!
Cold Cucumber Soup
Ingredients (makes about four servings):
- 3 cucumbers
- 1 cup plain Greek Yogurt (whole or low fat)
- 1 clove minced garlic
- Half of a minced shallot
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1/3 cup fresh dill
- White pepper
- Peel and dice the cucumbers.
- You can scrape out the seeds or leave them in.
- Put the first seven ingredients in the blender.
- Add the salt and pepper to taste.
It’s good to let the soup chill for a bit, but if you don’t have time, just put in bowls and serve. I think that fresh herbs can improve almost anything, so a tip about adding fresh herbs: even though the recipe may tell you to do a certain amount, always feel free to add more. Besides dill, fresh mint or parsley also work great in this soup. If you want to make it fancy, garnish with more fresh herbs, a few diced cucumbers and a drizzle of olive oil. I paired this soup with turkey and avocado sandwiches. Not bad for a weekday.