July 23, 2010

Midsummer Southern Exposure provides a delicious summer dish

The Southern Exposure Newsletter just arrived via email. It has a great idea for a surplus of cucumbers. I had hoped to plant too many but am down to two plants because of the striped cucumber beetle, and the new seedlings are too young to produce. This recipe for white gazpacho sounds wonderful!

Ingredients:
2 large or 6 small cucumbers, peeled and cut into 2 inch chunks (pickling cucumbers work just fine)
1 medium garlic clove
1 cup stock
1 cup sour cream (or substitute plain yogurt or soy yogurt for a vegan dish)
1 tsp. apple cider vinegar
cayenne pepper to taste
1/2 tsp. ground pepper
1/2 tsp. salt
For Garnish
1/4 cup diced tomatoes
1/4 cup minced chives
1. Combine cucumbers and garlic in the food processor and blend until smooth.
2. Add stock, vinegar, sour cream, salt, pepper and cayenne. Pulse briefly to blend. Move the soup to a bowl and cover and chill in the refrigerator for at least one hour.
3. Pour into individual serving bowls and garnish with tomatoes and chives. Serves 4-6.

Sounds fantastic for a hot summer's day!

At Southern Exposure