Think think think.
Cucumber soup! My mom has been making this chilled July/August concoction since the days when it likely compelled my dad to “take her off the market.” It’s this perfect blend of refreshing and surprisingly filling and served alongside a proper BLT or a roast turkey sandwich, it’s the picture of summer lunch!
Or in D’s case, it hopefully provides a smooth and satisfying alternative to a SlimFast while his neck heals. After I dropped off a batch for D (and gave proper affection to the ever-entertaining Branner pupper who has gotten SO BIG), I went straight back to the store for another cucumber and can of soup ($1.73). I wanted my own...
1 big hot house cucumber, peeled and cut into 1/4 to 1/2 inch chunks
1 can of Healthy Request Cream of Chicken Soup
8 oz of Reduced Fat or Fat Free Sour Cream
1 TB dried dill
1/2 tsp onion powder
1/2 tsp Kosher or Sea Salt
1/2- 3/4 cup skim milk (depending on preferred consistency, I would start small and add in)
Fresh Ground Pepper to taste
- Peel and chop cucumber.
- Add all ingredients into a blender. I was using my mini food processor and did it in two batches because I plugged in my blender and discovered it had died. Something else to put on my “list.”
- I’m serious about the milk. You will definitely need some but start with about a half a cup and do a taste test. It’s best if it’s not too runny and you can still get some nice texture from the cucumber.
- Serve chilled with a fresh sprig of dill in the center because it’s a cold summer soup and even if it’s easy, it’s still pretty chic.