Soup isn’t usually thought of as a hot weather food (unless you’re Lisa Simpson). However, if it’s summer and you’re looking for ice-cold soup options AND gazpacho isn’t your thing, maybe try 3-29: Herbed Cucumber Soup instead.
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It’s not technically summer anymore at the time of posting this (October 1), but we’re still hitting 100ºF temps here in California, so I think it counts.
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The ingredients list here looks a bit sparse, but check out that TIPS section–it’s a whole recipe section in and of itself. Not sure why they didn’t think to include a lot of that in the original recipe, especially the vinegar.
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Ingredients. I was short on regular yogurt, and I had some dairy-free sour cream, so we’ll toss that all together and see how that turns out. I really like dill, and they offered that as a substitution for parsley, so let’s make that happen. Honestly y’all, this is really just tzatziki thinned down and disguised as soup.
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Peeling the cucumbers.
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Coring/seeding said cucumbers. I used the melon baller for a clean scoop.
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Blended it up in my mini-food processor.
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Good enough.
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Mixed it in with the yogurt. Mine is thicker than it should be, mostly because of my yogurt/sour cream choices. If it’s too thick, just thin it out with a bit of water.
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Mixing in the herbs and olive oil.
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Looks like soup? Not really, looks like the tzatziki in my fridge right now. Anyone have some gyros?
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Final plate–I served it with the recommended ice cube and a side of some bread I baked myself. It was like eating tzatziki sauce. If I did it again, I’d serve it on a gyro instead.
Grade: C-