Tuesday, June 26, 2012

cold cucumber soup with feta, and grilled caprese sandwiches



     With temps above 100 degrees, I'm thinking of all things cooooool and refreshing.  
Like this soup. 



And a grilled Caprese sandwich on the side completes the evening meal.







No cooking involved, and the food processor does most of the work.  Use a thin-skinned cucumber (Suyo longs are my favorite), so no need to peel or seed.  I like to put this together early in the day, so the flavors really have a chance to develop. 



They like cooooool things too.





Goodness.  GOODness.


cold cucumber soup with feta
serves 6-8

1 thin-skinned cucumber, such as Suyo Long or English, coarsely chopped
1-2 cloves garlic, grated
a palm full of fresh mint leaves
a palm full of fresh dill
3 scallions, chopped
juice from one large lemon or 2 small
2 tablespoons olive oil
1/2 tablespoon agave nectar or honey
1 1/2 cups low sodium chicken broth or unsalted chicken stock
1 quart plain low fat yogurt
3/4 to 1  tablespoon kosher salt to taste
freshly ground black pepper
feta to crumble as garnish
lemon zest to garnish

Combine cucumber, garlic, dill, mint, scallions, olive oil, lemon juice, 1/2 cup of the stock, salt and a good grind of black pepper in a food processor, and pulse to blend.  Place in a large bowl, and stir in yogurt and remaining stock.  Cover with plastic wrap for at least 2 hours (I like to make mine early in the day if serving that evening).  To serve, ladle into bowls and top with some crumbled feta, garnish with lemon zest.

For the grilled Caprese sandwich, you'll need bread, ripe tomatoes, fresh mozzarella di bufala, fresh basil and mayo, if you'd like.  I used herbed peasant bread.  Spread a bit of mayo on bread, layer on the cheese, tomato and basil, and top with second slice of bread.  Brush the top of bread lightly with olive oil (garlic infused if you have on hand) and place in a non-stick skillet until golden brown, flip and repeat. 


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