Cool Cucumber Minted Yogurt Soup with Apricots and Toasted Walnuts
This is an easy, elegant blender soup perfect for these steamy summer days and nights. Start with Non Fat Greek Yogurt, Buttermilk, Farm Fresh Cucumbers, Mint, Parsley, Dried Apricots, Toasted Walnuts and Seasonings. Finish the soup with extra Diced Cucumbers, Fresh Diced Apricots and a Herbal Oil.
Farmers' Markets are finally loaded with an abundance of summer vegetables. Cucumbers in many shapes and sizes are available, and many 2 for 1 dollar! I like all varieties, but use the Kirby type only when I make my bread & butter pickles. Just picked cucumbers will have an almost prickly feeling on the exterior. I actually look for cucumbers like this... I know they are farm fresh. Out of season I use the Persian variety for their consistent quality, and they are seedless. But, they just don't have the "summer flavor" of field cucumbers ~ so I urge you to try to purchase from a local farmer. Soon the Korean variety will be making a showing, and they are delicious; yellow-green in color and a twisted shape.
I choose the ingredients for this soup wisely. A friend was visiting while I was testing this recipe, his comment after tasting: " I like the contrast of flavors and textures - yum!" I agree, a cool - minty flavor with a creamy consistency and a little crunch from cucumbers and walnuts; a little natural sweetness from the dried and fresh apricots. Since the soup has very little fat, it is indulged with a swirl of herbal oil for flavor, and a gorgeous color!
Happy summer to all.
The ingredients for the cool soup
Cucumbers (in a vintage pyrex measurer) in a quick soak before blending
Adding the final ingredients to the blender; cucumbers, dried apricots and toasted walnuts
The finished soup with extra diced cucumber, fresh apricots and an herbal swirl