RECIPE: Creamy Cold Cucumber Soup

Creamy Cold Cucumber Soup is the perfect warm weather meal.

Ingredients:

1 pound cucumbers, peeled, halved lengthwise and seeded

2 cups buttermilk

1 large garlic clove, finely minced

2 green onions, chopped

½ Hawaiian hot chili pepper, seeded and chopped

½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)

½ teaspoon white wine vinegar (add more to taste)

¾ teaspoon sea salt

Extra-virgin olive oil, for serving

Freshly ground black pepper

1 ear of corn, shucked, kernels sliced off for garnish

Grape or cherry tomatoes, halved for garnish

Cilantro, chives, parsley or dill for garnish

Directions:

1. In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, green onions, hot chili pepper, fresh herbs, white wine vinegar, and salt. Blend until smooth and adjust seasoning to taste.
2. Ladle cucumber soup into individual soup bowls and garnish with your choice of raw corn kernels, a drizzle of olive oil, tomatoes and or herbs.

This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.