Events Calendar
In This Section
Most Read Stories
Akron police investigate teen mob attack on family
Man found hanging at playground in Stow
Family is proud of late son's gift
Man shot in back near Akron park
Robbery suspect's body left at Akron hospital
Varejao's $50 million deal isn't really $50 million
FBI asked to investigate attack on white family near Firestone Park
Woman, 75, charged with beating fawn to death
Blogs:
Pets:
Zeke, the basketball playing dog
The Heldenfiles:
Friday Notebook
Patrick McManamon:
Dwayne Wade says no to Cleveland
Akron Zips:
Opponent outlook: Kent State
Browns Bulletin:
Quick thought on Browns rookies
Tribe Matters:
Now is no time to quit
Cleveland Browns:
Stallworth test showed marijuana
Kent State Sports:
Men's Basketball Scheduling update
Cleveland Cavaliers:
Andy’s Signed According to ESPN
All Da King's Men:
Baby Got Barack !
Blog of Mass Destruction:
As California Goes?
Akron Law Café:
Why do public officials violate Ohio Ethics Laws?
Varsity Letters:
Report: Ontko selects Wisconsin
See Jane Style:
Oh Baby!
Car Chase:
Where do We Go from Here?
Let's Talk Real Estate:
Closings….Not the Good Kind!
Ohio Travels with Betty:
Margy inquires-when is a Taste of Hudson?
Sound Check:
LeVert II live performance Saturday night — "Dedication" album due July 13,
HRLite House:
DDI One of Best Places to Work
Akron Gamer:
Video game sales drop in May
Published on Wednesday, Jul 30, 2008
They're great for slicing in salads. They hold up to even the thickest dips.
Cool and refreshing, green and crisp, cucumbers are a natural summer chiller.
Recent rains have helped cucumbers burst from their vines and they are abundant now at local farmers markets and farm stands.
Here are two different takes on the summer classic, cold cucumber soup, one of which is vegetarian.
Perfect for lunch or dinner in the summer heat, this soup also works well as an hors d'oeuvre served in a shot glass.
Try one or both for a cool, rich and satisfying summer delight.
— Lisa Abraham
CHILLED CUCUMBER SOUP
3 English cucumbers, peeled and roughly chopped
1 cup Greek-style plain yogurt
1/3 cup sour cream
1/2 cup low-sodium chicken broth
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh chives, plus more for garnish
1/2 tsp. dry mustard
1 tbsp. fresh lemon juice
1/2 tsp. kosher salt
Lump crab meat or poached shrimp (optional)
Place the yogurt, sour cream, chicken broth, mint, chopped chives, mustard, lemon juice, salt, and half the cucumbers in a blender. Pulse until blended.
Add the remaining cucumbers and blend until smooth. Transfer to a pitcher or bowl and chill until serving time.
Garnish with crab meat or shrimp and minced chives, if desired.
Makes 4 to 6 servings.
— The Comfort Table,
Katie Lee Joel
CHILLED CUCUMBER SOUP
2 medium cucumbers, peeled, seeded and coarsely chopped, plus more for garnish if desired
3 medium scallions, coarsely chopped, plus more for garnish if desired
1 cup vegetable broth, homemade or store-bought
6 sprigs fresh dill or 1/2 tsp. dried dill
1 cup buttermilk
1/4 tsp. anchovy-free Worcestershire sauce
1/4 tsp. salt or to taste
1/8 tsp. freshly ground black pepper
Chopped avocado (optional for garnish)
Place the cucumbers, scallions, vegetable broth and dill in a blender. Cover and puree. Add the buttermilk, Worcestershire sauce, salt and pepper. Cover and blend until combined. Chill.
Add scallions, avocado, or cucumber chunks for garnish if desired.
Makes 4 servings.
Note: Fresh cilantro can be substituted for the dill. Use more broth instead of buttermilk to make this recipe vegan.
— 100 Best Vegetarian Recipes,
Carol Gelles
Find previous installments of This Week's Harvest and a list of local farmers markets at http://www.ohio.com/lifestyle/food.
Get the full article here.

