Summer soup

Our long hot summer has tested cooks who are hungry but don't want to heat up the kitchen. I found this recipe for a refreshing green (cucumber) Gazpacho in The Summertime Anytime Cookbook by Dana Slatkin. It was quick and easy and held up well in the fridge for a few days. Slatkin's book is a great resource for lots of other delicious summer suppers.

Dana Slatkin's Cucumber Gazpacho

Yield: 6 to 8 servings

• 3 cups plain yogurt, preferably Greek-style or whole milk
• 5 medium English cucumbers, peeled, seeded, and roughly chopped
• 1/2 bunch celery (about 4 long stalks), roughly chopped
• 1 green bell pepper, seeded, cored, roughly chopped
• 3 green onions, white and green parts, roughly chopped
• 1/2 bunch fresh cilantro, leaves and stems
• 1/2 bunch fresh dill, leaves only, plus a few sprigs for garnish
• Kosher salt and freshly ground black pepper
• Sugar
• Garnish: 2 medium pink radishes, grated

Procedure:

In a blender, puree yogurt, cucumbers, celery, bell peppers, green onions, cilantro and dill in batches until smooth. Season with salt, pepper and sugar to taste. Cover and refrigerate for at least 2 hours or up to 2 days.

Serve soup in chilled bowls or salted glasses with dill sprigs and grated radish for garnish.

As you can see from the top picture, I served the soup in bowls garnished with snipped chives. But I think it would be excellent served the way Slatkins does — in glasses with salted rims just like a margarita. And what a summery way to start a meal!

Bottom photo and recipe reprinted from the Orange County Register.

Comments

[Erin]

I've made it and it's delicious! That is my favorite cookbook of the dozens I own and I cook from it year round. I'm so happy you posted about it a couple years ago or I don't think I ever would have found it.

[Lisa at Greenbow]

It is beautiful as well as yummy I see. I like the umbrella reflected in the spoon too.

[Altoon]

mmm, this looks great. Last week I had a glut of cucumbers, so made a cold cream of cucumber soup. This reminds me of the yogurt and cucumber and mint, with garlic, dish my mother makes, a Middle Eastern recipe.

[Curt Heuer]

Now I know what to do with all those cucumbers a friend brought over yesterday. Looks great.

[mamaraby]

I agree with Lisa - the picture (complete with umbrella reflection) looks fantastic. I don't think I could get my food critics to eat it, but it looks super tasty. I think, though, that I'd prefer your presentation to the one in the original.

[Linda Brazill]

Altoon — I think this is one of those recipes that you can eat as a salad, a dip, a chunky soup or a drinkable soup. Just variations on the proportions and method.

Jenny — My food critic likes chunky soups so Ill probably never make the drinkable version. I also loved that little reflection of the umbrella in the spoon. Mark took the photo with his phone while we were eating!

Erin — Do you have Delia Smiths summer cookbook or Judith Olneys? I like both of them as well. Youll have to find them used.