It’s already 85 degrees here in Dallas. Summer has not yet even started. And my air conditioner is broken. I’m kind of in denial of the fact. The thermostat keeps blinking at 81 degrees and every half an hour, I check if the air conditioner decided to miraculously kick in and drop it by degree (or ten). Anyways, what doesn’t help the situation is that there are no window screens in our new house so sleeping with windows open 1) only allows in more hot, muggy air in and 2) I fear a lost bird may fly into my bedroom while I’m sleeping. I know have I been procrastinating getting it fixed because I can’t bear to hear the bad news that I need a total gutt-replacement on my 15 year old AC system.
So, I have been eating salads for the last week for dinner since I can’t bear the heat of a hot oven/stove. This time though, I decided to make a chilled cucumber soup in my Cuisinart Food processor since mixed greens for dinner has been getting old. Chilled cucumber soup is a great option for lunch or a light dinner in 80+ degree weather.
The Cuisinart makes it very easy to make. All you need to do is pre-chop in chunks some of the vegetables and suddenly you have beautiful cream chilled soup. The recipe below has tons of dill and lemon which I think help freshen and lighten it up. I chose to top the soup with toasted pumpkin seeds for some nuttiness and texture. Hope this cools you down!
- 2 - 16 oz containers of non fat Greek yogurt
- 1 ½ cups of half and half
- 3 hothouse cucumbers
- ½ large red onion
- 6 scallions
- 2 tbs of salt
- 8 springs of dill stems included
- 5 lemons, juiced
- ¼ cup of toasted pumpkin seeds
- Chop the scallions, cucumber, and red onion into large chunks and add to a large bowl.
- Add the rest of the ingredients, reserving pumpkin seeds.
- Stir to mix throughout.
- In batches, add the mixture to the food processor and turn on high and blend until smooth.
- Chill in the refrigerator for about 1 hour. Top with pumpkin seeds and serve.