Here is a simple dish that you can make in less than 30 minutes. Quick, easy, and screams summer. This is a perfect recipe for a vegetarian that is light and refreshing on those hot summer days. We have a huge garden in Malibu and during the summer just a few plants of cucumbers can turn into at least 30-40 cucumbers growing wherever they can find room. Nothing fancy here with this one, just added a little bite to the dish by adding a roasted poblano. Add a little yogurt to the soup for body and acid. Here is the easy summer recipe, I hope you enjoy it.
1 roasted poblano
1 1/2 cup of yogurt
3 tbsp of mint
3 tbsp of dill
3 tbsp of parsley
1 tbsp of tarragon
3 tbsp of chives
1 lemon juiced
Salt and olive oil to taste
1 cup of cherry tomatoes cut in half
1/2 cup of small diced cucumbers
3 radishes julienned
1 cup of thin bagel chips
Cucumber flowers, chive flowers, dill
For the soup,
Place all the ingredients except the olive oil in a vita mix blender. Puree until smooth (30-45 seconds). Season with salt and place in the refrigerator for at least 1 hour.
Simple take the cherry tomatoes, cucumbers and julienned radishes into a small mixing bowl. Drizzle the "salad" with olive oil and salt. Add the "salad" to one side of the bowl. Then pour the cold soup into the bowl. Finish with cucumber flowers, chive flowers, dill, and bagel chips. Drizzle with another touch of olive oil, serve and enjoy!