I love cucumbers, but sometimes it’s hard to figure out what to do with them. When I get them from the farmer’s market, a lot of the time I just slice and eat them with a little salad dressing or tomato sauce (sounds gross, but it’s really good). But I wanted to do something a little special for this recipe.
And what’s better, in the summer, than a chilled soup? It’s easy to prepare ahead of time, and it’s colorful, fresh and delicious. I thought about naming this “diet soup” because it’s so low-calorie, but it’s only diet-type food by accident. It’s really so flavorful on it’s own that extra fat wasn’t necessary.
You could make this soup a little heartier by scooping out the seeds in the cucumbers, but I like it a little bit thin. I think this would make a great recipe for a light lunch or quick snack, since it’s really too easy to make — if I had a “5 minutes or less” category on this website, this recipe would be filed there.
So if you have a few leftover mid-summer cucumbers in your fridge and you’re wondering what to do with them, this is a fun, easy, and extremely healthy option.
Last, but not least, the winners of the Hola Fruta! giveaway are…
- Annalise, Comment 32
- Elizabeth, Comment 55
I’ll be emailing later today to get your addresses!
2 small shallots
1 large clove garlic
2 tsp olive oil
1 large cucumber, cut into 1″ sections
1 large anaheim pepper (I found these at the farmer’s market and love them!)
2 tsp good balsamic vinegar
1 tsp sea salt, or more to your preference
Saute the shallot and garlic over medium heat for about 3 minutes, until shallots have broken down and turned translucent. Meanwhile, cut the anaheim pepper into slices and remove all its seeds.
In a large food processor, puree the shallots, garlic, cucumber, pepper, vinegar, and salt together for about 2 minutes. Taste and add more salt if necessary. Pulse again, and serve.
Serves 2-3 as a side dish or first course.
Tags: food · soups
Usually I use a fancy camera for my Sugarlaws shots, but this photo was taken with my iPhone.
Do you want to know why?
It’s because last weekend, Chad and I were taken down by the most epic stomach bug I’ve ever encountered.
I mean: knocked us out, flat on our backs, for 24 hours. I literally couldn’t sit up.
I’ll avoid the gruesome details (you‘re welcome), since this is a food post and all, but I’ll tell you without a moment’s hesitation… this stomach bug was pure misery in its most visceral form.
At around eight p.m., Bear fell asleep and Chad and I went into our bedroom and just lay there in bed, too exhausted to do anything else.
And suddenly Chad says to me, “this was kind of a fun day.”
Obviously, I looked at him, like, um, did you have some different day than the one I had? Because mine involved puking into a container next to the bed for about five hours straight. (Sorry, I told you that I’d avoid the details, but there they are. Hey, internet. Here’s a story about me vomiting. And a recipe. Because that’s not gross or anything.)
So, anyways. “Fun” isn’t exactly how I’d describe our day. But Chad persevered, and explained that the stomach bug itself was terrible, but that we’d spent the day working together, taking care of our son and taking care of each other. When one of us was capable of walking, we’d get the other Gatorade from the fridge. Chad took Bear in the morning, and I put him to bed. Between the two of us, we had a day that was physically horrific, but we’d gotten through it, together. And that night, at a whopping 8 p.m. on the dot, we celebrated getting through it, together.
And then we turned out the lights and went to sleep.
And the next morning, I realized the funniest thing. Without having any idea that we were about to get sick, I’d stocked up on all the ingredients for chicken noodle soup. I’d specifically bought fresh celery and carrots and chicken and egg noodles and all the stuff we’d need to make this recipe with exactly zero effort.
So? I made it.
And then, having expended the full amount of energy I had available that day, I couldn’t bring myself to drag out my SLR camera just to snap a shot. I took one with my iPhone, called it a day, and went back to bed.
Chicken Noodle Soup
2 tablespoons butter
1 large onion, chopped
1 cup chopped celery
6 cups chicken broth
2 cups vegetable broth
1 pound chicken breast
2 cups egg noodles
2 cup sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp black pepper
Sea salt to taste
In a large pot, saute onions in butter until soft and translucent. Add broth, celery, chicken breast, carrots, and spices, and simmer for about 45 minutes, stirring every once in a while. Fifteen minutes before the soup is finished, add egg noodles and cook to al dente. Serve warm.
Tags: food · soups
No, before you ask, I am not sick (but I do have a bowl of this reserved in the freezer, just in case).
Whenever I roast chicken, it always makes about four times as much chicken as Chad and I could reasonably eat. So when that happens, I like to shred the leftovers, to use in another dish later on — it works for risotto, soup, or even just heated in pasta sauce for some added protein in a quick, easy dinner.
This is actually a fairly traditional chicken soup recipe, although I swapped the usual celery for leek to give it a slightly more interesting flavor. Sometimes I wonder why I spend a decent amount of time making soup that looks relatively similar to what you get from opening a can, but I’d always rather eat the version where I know exactly what foods are used to make it, and I can both recognize and pronounce all its ingredients. Sounds like a simple thing, but it’s frightening how much food we all eat that don’t meet either of those qualifications.
So the next time you feel like a good, healthy bowl of chicken soup, whether you’re feeling under the weather or perfectly healthy, take an extra half hour, and make this one.
Chicken Leek Soup
10 cups chicken stock
2 large carrots, diced
1/4 cup olive oil
1 clove garlic, minced
1 large onion, diced
1 tsp smoked paprika
Cracked pepper, to taste
2 large leeks, white parts only, diced
1 box spiral-shaped pasta (8 ounces)
3 cups roasted chicken, white meat only, shredded
Briefly saute garlic in olive oil until fragrant. Add the chicken stock, and bring it to a boil. Add the carrots, onion, garlic and leek and boil for 10 minutes. Â Taste and salt if necessary. Â Add the pasta and chicken, and cook for another 10 minutes, stirring frequently, until the pasta is cooked. Allow to cool slightly, and serve.
Tags: food · soups