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.