I have been experimenting with cream soups recently. Not because I like them so much but because for three weeks I had to stay on a liquid diet and I am afraid I will not crave for them for a long time. During this "fast time" I finally had a chance to make all the cream soups I have been curious to try but kept postponing them in favor of some other recipes. I have also learned that soups designed to be creamed taste much better that way than if you just put any soup through a blender. They usually have fewer ingredients but when they are puréed, their taste is more defined.
Last couple of days because of the hot weather I have been juggling with cold soups. I have found gazpacho being very nutritious and great for dealing with the heat thanks to its high sodium and potassium content. Yesterday I made a cold cucumber soup flavored with mint. It tasted very refreshing.
Cold Cucumber and Mint Soup
1 large cucumber (about 3 cups chopped),
2 cups fat-free Greek yogurt,
3 branches of spring onion,
2 garlic cloves,
3 tbsp olive oil,
10 mint leaves,
salt and pepper to taste.
1. Peel off cucumber and remove seeds. Place in a food processor.
2. Add chopped spring onion, garlic cloves, yogurt, oil, mint leaves. Blend them together until all the ingredients are puréed.
3. Season with salt and pepper. Cool for a minimum 2 hours.
Serve chilled, decorated with mint.