Soooo……it’s Friday!!!! Yay!!!
Do the happy dance, do the happy dance (I may or may not be singing to the beat of “Do the Stanky Leg”…whaaaat?!)
Apparently my brain is just all out of things to write today (as if that wasn’t apparent in the last two wannabe sentences or the fact that I’m writing about stanky legs).
Soooo about this soup. Well, it’s cool, refreshing, and crisp and your body will definitely thank you for making it in the middle of this trillion degree heat wave that is slowly torching us to death. So go make it!
Chilled Cucumber Broccoli Soup
1 large cucumber, diced (should equal about 2 cups once it’s cut up)
1/3 c. leeks
1 c. broccoli
1 clove of garlic
1 tsp. olive oil
1 c. Greek yogurt
1 c. water
1 tbsp. of parsley
A small pinch of thyme
Salt and pepper to taste
Toppings: bacon, bleu cheese & roasted red pepper
In a medium skillet heat the olive oil, then sauté the leeks, broccoli and garlic for about 10 minutes, or until tender and slightly browned.
While that cools, start putting your remaining ingredients into a blender or food processor, or feel free to use an immersion blender. After the other veggies have cooled, add those in and puree for about 2 minutes, or until smooth.
You can chill this soup for anywhere between 30 minutes and 24 hours (definitely a good make ahead dish). Serve topped with crumbles of bacon, bleu cheese and roasted pepper and some nice crusty bread or crunchy pita chips.
*Feel free to adjust the spices according to your taste….this would be good with chives or basil too and even maybe some chili.*