TKTC

Summer classic-Cucumber Soup!

Ingredients:

• 1 big hot house cucumber, peeled and cut into 1/4 to 1/2 inch chunks
• 1 can of Healthy Request Cream of Chicken Soup
• 8 oz of Reduced Fat or Fat Free Sour Cream
• 3 TB chopped fresh dill or 1 TB dried dill
• 1/2 tsp onion powder
• 1/2 tsp Kosher or Sea Salt
• 1/3 cup skim milk (depending on preferred consistency, I would start small and add in)
• 1/3 cup McClure’s Spicy Pickle juice (adjusted August 2009)
• Fresh Ground Pepper to taste

1. Peel and chop cucumber.
2. Add all ingredients into a blender. I was using my mini food processor and it did the job but a blender is preferable.
3. I’m serious about the milk. You will definitely need some but start with about a third of a cup and do a taste test. Now add your pickle juice. I’m obsessed with McClure’s spicy and can clear a jar by myself in 3-4 days. No shortage of pickle juice in this house but if you find yourself lacking, order a jar here. The soup is best if it’s not too runny and you can still get some nice texture from the cucumber.
4. Serve chilled with a fresh sprig of dill in the center because it’s a cold summer soup and even if it’s easy, it’s still pretty chic.

It tastes like summer to me. It tastes like coming inside after a long day of navigating the neighborhood sewer system because it let out at a natural rose quartz deposit. Or looking for tiny fossils at the creek back, way back in the woods that used to be behind our neighborhood. Coming inside sweaty, over-adventured, covered in creek clay and God knows what else and opening the fridge and there it was. A blender. A blender full of the palest creamy green puree that no other set of children our age would likely have had the same response to. There was dancing! There was merriment! There was soup!