Fresh Cucumber Soup
VG, GF, SF, EF

"This recipe is fresh with minimal calories. Because it's so easy to make you can whip it up anytime you like."

Peter Quenter, herbalist and homeopath

Ingredients

English cucumbers
Yogurt, plain
Garlic, preferably fresh
Dill, lots, preferably fresh
Other seasonings - ideas include: salt, celery seeds, black pepper, cayenne pepper, tabasco, etc.

Directions

Place all ingredients in blender and blend thoroughly. No heating!

Webmaster's Notes:

There are no rules with this recipe! As Peter never makes a recipe the same way twice, all ingredients are to taste, and there are no serving sizes listed. The following are some pointers to help you get started.

• Estimate the appetite of each person being served and then select the number of cucumbers you will need.
• Use a small amount of yogurt and continually add more until the soup is as creamy as you'd like it.
• Select seasonings based on the tastes of those being served. To be safe, use hot spices modestly and put some tabasco on the table so people can add more if they prefer more zip.
• Note that in an uncooked dish, fresh garlic can taste stronger than expected. I would use 1/4 clove or less for each person being served and then add more if needed.

"Have fun with this recipe, and use your own imagination! This soup would be a refreshing complement to a main course salad made with grains and beans .

When I tried this recipe, I added a handful of rehydrated wakame (seaweed) for it's salty taste. While the yogurt does provide a source of calcium in this recipe, seaweeds are particularly rich in this mineral. In addition to calcium, wakame adds B-complex vitamins and vitamin C (Collins Gem Vegetarian Food, p. 270). "

Recipe published: Summer, 2006

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