Cucumber Soup - Kosher Connection
I was not particularly excited about making a cold soup. I love hot soups and unless it is a fruit soup, I don't opt for cold. I could have made just that, a delicious fruit soup, but I decided to try something new and since I had two English cukes in the refrigerator, cucumber soup is the soup of the day. My alternate choice was a cold pumpkin soup which sounded too much like a smoothie to me.
With the school year, coming to an end, quick and easy recipes, are the only kind, I have time for so this also filled the purpose of starting and finishing in only a few minutes. If you are in a hurry, this is a perfect refreshing soup. Mine needed more garlic and salt, both which my husband, does not use. I would suggest a little cayenne pepper, as well.
Cold Cucumber Soup
2 English cucumbers, cut into chunks
1 small clove garlic, minced (I used about 1/4 of the clove)
2 scallions, cut into pieces
2 cups plain yogurt (I suggest Greek)
1 small piece of fresh horseradish (we planted a piece from our Pesach horseradish and there was a little breaking through - this is exciting)
a few turns of fresh black pepper
(Do add salt)
Put all of the ingredients in the blender and blend until a smooth consistency. If you like it a bit lumpy, stop at desired consistency.
Chill until ready to eat.
Top with chives or some parsley.
Eat and Enjoy.