Sunday, August 30, 2015

Cucumber-Arugula Soup (cold summer soup)


This summer we harvested so many cucumbers and so much arugula I  was constantly looking for things to make with them. It happens that this year all of the produce ingredients were found in our garden which made the soup more fun to make. Don't wait to grow the ingredients, the soup is easy and a little unusual. It was a hit with everyone who tried it this summer.

This soup is uncooked and takes minutes to create. Chill well before serving. The color remains bright and fresh.

All ingredients are raw: prepped and quickly processed. Use a cuisinart, vitamix or blender.  The raw garlic adds spiciness and heat.

4 1/2 cups (or a bit more) peeled, seeded and coarsley chopped cucumber 
1/4- 1/3 cup arugula 
1/2 cup olive oil
1/2 cup cold water
1 clove garlic  
1/4 cup vinegar (wine vinegar if you have it)
1 Tbsp fresh lime (or lemon) juice 
 up to 1/4 tsp ground chili
1 Tbsp chopped fresh basil (optional)

Procedure:
Process all of the ingredients until smooth. Pour into a jar and chill 4 hours to overnight. 
Serve garnished with a couple of slices of fresh peach or mango 

This recipe makes 4-5 servings.