What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Yesterday’s Cucumber Soup. Here we go again with another cold soup option. It may sound like an oxymoron, but actually if I called it a Cucumber Smoothie, would you drink it? Perhaps. Tell me this, how many times have you been served ice water with a cucumber slice in it? Or grabbed a hydrating plant-based juice beverage at the corner convenience store? Get the picture. It’s all about the perspective. If you find it challenging to eat cold soup, or just plain WRONG…by all means, pour it into a glass and slurp away. To quote William Shakespeare, “A rose by any other name would smell as sweet.” Carry on.
YESTERDAY’S CUCUMBER SOUP
4 mini seedless cucumbers, peeled and chopped
1 gala apple, peeled, cored, and chopped
1 green onion, chopped
2-3 basil leaves
1/4 cup almond milk, unsweetened
1/4 cup Greek yogurt
1/8 teaspoon garlic powder
1/4 teaspoon sea salt
1 tablespoon lime juice
Diced apple, tomato bits, chive snips, and basil leaf for garnish
Reserving garnish to taste, place all remaining I ngredients in a blender. Alternate between Pulse and Liquify settings to purée until smooth. Transfer cucumber mixture into a covered container. Refrigerate 1-2 hours or overnight until chilled. Divide into shallow bowls. Serve garnished with apple chunks, diced tomatoes, chopped chives, and basil.