We're very fond of cold summer soups in this household, so it didn't take me long to latch onto this recipe! C and I purchased a share in a local CSA (community supported agriculture) this year, so we receive weekly baskets of produce and eggs grown by our friends David and Anita at their farm in nearby Lula, GA. (Don't you just love that name: Lula!!!) Every Tuesday morning, C goes to the local farmers' market; visits with David, Anita, and a few other farmers; and picks up our basket. Last week the contents included several cucumbers plus some lovely red onions, so I decided to make soup!
- 3 cucumbers, peeled and diced
- 1 leek or onion, chopped fine
- 3 C chicken stock
- 1 T lemon juice
- 1 C milk
- 1/2 t to 1 t dried dill weed, according to taste
As you can see from the recipe, the ingredients are minimal, and it takes only a few minutes to prepare. I think it would be best to make in the morning or the day before, as that not only gives it time to cool but also for the flavors to blend.
The recipe calls for blending in a blender, but I've found my immersion blender to be perfect for the job. I hope you'll try it and, of course, like it!
If you're a sucker for cold soups like I am, you might also like to try Rayna's recipe for cold ginger and carrot soup.
I had a notice from Feed Blitz that one of my subscribers had unsubscribed. I don't know why that has saddened me so. I suppose it's mostly because I've been blogging so infrequently, and then when I share two of my latest pieces, she stops reading! What's a girl to do??????
This morning we awoke to heavy rain, followed by thunderstorms.....so no golf course walk for me and Barker. BUMMER!! Well, the rain has departed, the sun is peeking out, and we're off to pound the pavement! Have a great day...and thanks for stopping by!