Cool Cucumber Soup for Hot Days

BusyMOM — Mon, 26 Jul 2010 18:42:55 +0000

Hey there foodies! Hope this hot summer day finds you staying cool. And if not, here’s a lovely simple recipe for a cooling cucumber soup that will help you cool down just reading it. (For more great soup recipes, check out Soup Hoopla!)

I’m a big believer in trying other people’s recipes and sharing them. I found this recipe on the Garlic and Sea Salt blog – full of interesting and healthy choices! So, try this out and tell me what you think!

Cucumber Avocado Soup with Mint (see the full post here.)

What you need:
- 2 large cucumbers, peeled and diced
- 1 large avocado, diced
- 1 garlic clove
- 1/4 cup fresh mint leaves
- juice of one lemon
- 1 1/4 cups soymilk
- 1 tsp sea salt
- freshly ground black pepper to taste
- mint oil for garnish*
- fresh mint leaves for garnish

What to do:
Combine all the soup ingredients in a blender, and process until smooth. Place in the fridge to chill until very cold. Ladle soup into bowls, and drizzle about a Tbsp mint oil onto each bowl, garnish with mint and serve! This recipe for Cool Cuc Soup makes 1 delicious serving for a LARGE serving and you can use it for 2 servings using smaller bowls.

*Mint oil:
- 1/2 cup olive oil
- 4 Tbsp fresh mint leaves
To make the mint oil, Puree the olive oil and the mint leaves in a food processor until smooth. Store in the fridge. This recipe for mint oil makes 3/4 cup.
*Thank you Garlic and Sea Salt for the great photo and recipe!

Acorn Squash Soup

BusyMOM — Sat, 07 Nov 2009 16:18:47 +0000

Lordy, Lordy! It’s been way too long since I’ve contributed to this little ol’ blog… life gets busy and mine could get into the Guinness Book of World Records for the busiest… or so it feels like.

But we can’t stop eating good food just because we’re all busier than God! Try this delicious and satisfying Acorn Squash Soup. Serve it up for the holidays or just because it sounds like good comfort food.

Make it a whole meal or serve it in tiny cups to whet the appetite. However you do it, do it NOW! It’s a great time of year for it. Enjoy!

What you’ll need:
- 2 acorn squashes (on the large side)
- 2 Tbsp. of butter
- 1 onion (small and chopped)
- 1 14.5-oz.can of chicken broth (or make your own)
- 1/4 tsp. of nutmeg
- 1/8 tsp. of cayenne pepper
- 1/4 tsp. of salt
- 4 3-inch slices of Italian or sourdough bread (toasted)
- 4 slices of Swiss cheese

What to do:
Place both squashes (whole) on a paper towel in the microwave. If both don’t fit, then, microwave them one at a time. Cook on high for about 5 minutes. You do not have to pierce the skin first. Turn them over and microwave for another 4 minutes or until the squash is a tiny bit tender when you pierce with a knife. Take them out of the microwave and let them stand for an additional 5 minutes.

While you are waiting for the squash to cool a little, you can melt the butter in a large saucepan and sauté the onion over medium heat.

Once the squash has cooled slightly, cut the squash in half and scoop out the seeds. Keeping the shells intact, do your best to scoop out the rest of the flesh. Add the pulp to the onion and cook for a few minutes.

Add the broth, nutmeg, cayenne and salt. Bring all to a boil. Reduce the heat and simmer for about 10 minutes, uncovered.

Next, puree the squash mixture in a blender or food processor.

Reheat the soup mixture. Arrange the squash shells in oven proof soup bowls and place on a baking sheet.

Fill the squash shells with the soup and top with the pieces of toast and cheese slices. Broil for about 3 minutes (5 inches from the heat source).

This beautiful soup appetizer makes 4 servings.

Want more ideas like this one? Simply visit our soup appetizers page at Easy Appetizer Recipes. OR, visit this very cool Soup Hoopla website that has everything you ever wanted to know about soup.

Easy Appetizers | Simple Recipes » Soup

Cool Cucumber Soup for Hot Days

Acorn Squash Soup