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It's Cold When It's Hot

     I hope everyone is having a great summer, I know I am.  I recently went on a "sisters only" vacation to New Bern, North Carolina, most notably the birthplace of Pepsi.  
     We walked a few miles every day, I wish I'd have kept a total of the mileage for the entire week.  One day we walked over six miles, one mile of it was a guided ghost walk.  That was interesting, we learned a lot of history of the town and saw some gorgeous buildings.  We also climbed 207 steps up the Cape Lookout Lighthouse, the view is breathtaking, I highly recommend it.  It was my first lighthouse, so I don't have any other to compare it to, but a man there said he has been in several, including all the others in the Outer Banks, and that Cape Lookout has the best view because it's all natural, nothing but God's handiwork.  The water around it is so blue, it looks like the pictures I've seen of the Caribbean.


     North Carolina was hot-very hot.  It's been hot here in West Virginia too.  Hot days call for cold soup.  Cold soup is so refreshing, and because cucumbers are in season, a cold cucumber soup really hits the spot.

     First, gather and prep the ingredients.

     You cook the cucumbers. What!?!?!? Yes, you cook the cucumbers! I had never heard of cooking cukes, the intrigue of it is the main reason I made this soup.  I'm so glad I did, it is soooo good.  So good that the next time I make it I'm tripling the recipe.  It freezes very well, just sit it in the fridge overnight, or on the counter for a little time.  Whisk a little before serving.
     After the cuke mixture has cooked, transfer it to your blender, put in diced avocado and parsley, blend on low speed until smooth.  Always use caution when blending hot foods.  Your soup is done, you can eat it warm, but trust me when I say to put it in the refrigerator for a few hours and eat it cold.  



Creamy Cucumber Soup
about 4 cups

1 Tbs olive oil
2 cloves garlic, minced
1 small onion, diced
1 Tbs lemon juice
3-3/4 cups peeled, seeded and thinly sliced cucumbers
1-1/2 cups vegetable broth
1/2 tsp salt
1/4 tsp pepper
pinch cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley

  • Heat oil in a large saucepan over medium-high heat. Add garlic and onion, cook, stirring occasionally until tender, about 3 minutes.  Add lemon juice and cook for 1 minute.  Add the cucumber slices, broth, salt, pepper and cayenne pepper; bring to a simmer.  Reduce heat, gently simmer until the cucumbers are soft, about 6-8 minutes.
  • Transfer the soup to a blender, add the diced avocado and parsley and blend on low speed until smooth.  Soup can be eaten warm or cold. Garnish with chopped cucumber and/or parsley sprigs.

     119 calories per 1 cup serving

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"Nothing tastes as good as healthy feels!"

     
     




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