We’ve been scooping up all of the fresh Farmer’s Market produce we can these days. Remember our post about where to find the best markets around Richmond? Check it out for help finding the good stuff while you’re out and about in the city.
Cucumbers are ripe and ready for the picking, and we’ve been loving chilled soups this season. Chef John Seymore put together a recipe for cucumber soup that makes the most of this seasonal treat. Enjoy!
SEYMORE’S CHILLY CUCUMBER SOUP.
1 Tablespoon Olive Oil
3 Cloves minced Garlic
1 Onion
1 Tablespoon Lemon Juice
5 Cups Peeled, Seeded, Diced Cucumbers
1 3/4 cups Vegetable Broth
salt/pepper to taste
3 avacados peeled and diced
1/8 cup chopped parsley
3/4 cup plain yogurt
In a stock pot heat olive oil on medium heat. Add garlic and onion, cook until translucent. Add lemon juice, cucumbers, and vegetable broth. Simmer for 6-8 minutes until cucumbers are soft. Season with salt and pepper.
Remove from heat and add avacados and parsley.
Blend in a food processor until smooth. This step may need to to be done in batches because of the quantity.
Chill in refrigerator for 2 hours. When ready to serve, stir in yogurt and top each portion with additional chopped cucumber and parsley.
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