Cool Cucumber Soup…with Handy Corn!

Our terrific market maven Anna Bond shares her cool soup for the hot months ahead:

This soup harnesses Handy Corn’s sweet-and-sour complexity alongside the creamy tang of local yogurt to elevate seasonal vegetables and herbs into a refreshing soup that’s perfect for a light summer meal. No cooking required!

I bought my yogurt from Greenmarket stalwart Hawthorne Valley Biodynamic Farm (http://hawthornevalleyfarm.org/); all the other produce came from my Garden Of Eve Organics CSA box (http://www.gardenofevefarm.com/).


 

 

 

 

 

 

Handy Corn Cucumber-Yogurt Soup
To make Handy Corn bruschetta, grill or toast baguette rounds, brush with olive oil, and top with drained Handy Corn.

3 medium cucumbers (about 1 ¼ lbs.), stems removed, chopped into chunks
1 cup packed arugula leaves
1 scallion, white and green parts, chopped into large pieces
¼ cup fresh dill leaves
½ cup Handy Corn brine (about 1 jar’s worth)
1 ½ cups plain full-fat yogurt
1 teaspoon salt

Place all ingredients in blender and blend until smooth. Serve at cool room temperature, with Handy Corn bruschetta on the side. Enjoy!

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1 comment so far

  1. BNE on

    This sounds like a cool way to use some of the cucumbers we have in our garden. I would never have thought to make them into soup. Thanks for the idea.


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