Before heading home from a long weekend in North Carolina, my family and I decided to take a pit stop in Chapel Hill for yet another campus tour. We were a hungry trio looking for a quick place to eat … Continue reading
A day does not go by where I don’t consume a salad of any shape or size. Making salads has become second nature, and thus I don’t put as much effort in coming up with epic Sweetgreen-like combinations.
Summer seems to have come to an end. With Arlington students back at school, everyone tries to grasp every last bit of summer that they can. This summer seems to have been the summer for tomatoes but with tomato season … Continue reading
This summer we traveled to Holland to attend the wedding of our friend Marion, who once upon a time, lived in the USA and that’s where we met.
Marion has always great ideas……and ONE DAY, she decided to surprise us with this amazingly refreshing and healthy soup.
Now here in the middle of the summer and this being a great year for cucumbers, should you have planted some in your garden, I am sure you will not be disappointed with this recipe. Of course, you will probably still have plenty of cucumbers to pickle later in the season, but for now, try this yummy cold soup and stay cool!
Chilled Cucumber Soup
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 medium size cucumbers peeled ,seeded and diced-you can add more if you want!
- 3 cups vegetable stock
- 1 bunch of watercress or mache
- 1 cup yogurt
- Salt and pepper
Heat the oil in a pan and saute the onion until golden yellow (about 2 min). Add ¾ of the cucumber and cook for about 3 min. Add in the stock and cook for about 3-4 min. Add the watercress or mache and cook for an other minute.
Pour it all in a blender and mix it until well blended. Let it chill for a bit and season.
Serve the chilled soup with a dollop of yogurt and garnish with leftover cucumber and greens.