RECIPE: Creamy Cold Cucumber Soup
Creamy Cold Cucumber Soup is the perfect warm weather meal.
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
- 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.
- 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.