Alas, this post I found in a dusty back corner of my blog’s draft storage room, piled beneath several other incomplete ideas. I thought of it because a lovely fellow blogger requested recipes with fresh ginger, but upon digging into storage to get her a link to this recipe, I discovered I had completed all but the last sentence or two. Ugh.
Nevertheless, I tell myself, as this was a savory treat made early this summer, it’s likely to be a more appealing experience now that the season is tempering and giving way to cooler, breezy nights (at least in New York, anyway).
Note: I’ve left the rest of the post intact to maintain its original integrity… and because I’m lazy.
Despite the steamy weather, I’ve been on a soup kick. My subscription to Everyday Food Magazine was one of the best $10 investments I’ve made in a while. Each issue is chock full of useful tips and practical recipes… and because the issues are pint-sized, you can easily tote one in your purse or back pocket on a grocery run, keep it handy without taking up valuable counter space as you cook and stash it with your cookbooks for future referencing.
As promised, the souping ensues…
Many moons ago, when there was still a chill in the air and scarves were wrapped snuggly around necks, I stumbled upon a recipe that I thought would interest my mint-loving man. I mentioned it to him. Actual globules of drool could be heard dropping onto his iPhone. (Good call on the screen protector.) He’s been bugging me to make it ever since. However, when it’s 45 degrees outside, a cool-as-a-cucumber meal isn’t what I call comfort food.
But now it’s May. And it’s Texas. So it’s already danged hot. Oh, I know. This is nothing to where we’ll be in a couple months, but I’d say it’s certainly warm enough for a summertime treat. Tuck this recipe in the pocket of your cut-offs, and you’ll welcome the face-melting heat as an excuse to cool off with this refreshingly breezy blend of good-for-you ingredients. (Also a great excuse to hit up your local farmers market.)
To whip together this Chilled Cucumber-Mint Soup, brought to you by the Martha Stewart Empire, you’ll need:
Last week, I attempted to make a dent in the invasive pile of unread magazines that has grown to unreasonable heights on my coffee table. Part of the problem is that, a little over a year ago while I was planning and editing the music section of a city mag, I wisely decided to up my industry knowledge by ordering a three-year subscription to Rolling Stone. In my defense, at a mere 78 cents an issue, it seemed like a steal compared to the outlandish $5 newsstand price.
However, as the semi-weekly issues splayed across my former college coffee table began to gather dust and beer-bottle rings, I realized I’m not actually that big a fan of RS (probably because they don’t have recipes in the back. Also because of the absurd number of consecutive times U2 has appeared somewhere on the cover.) But of course, at the fear of sending trees to die without purpose, I diligently skim through each one and will continue to do so until my subscription runs out in March 2012. So it goes.
Anyway, food, I’m talking about food. As I reached the end of an issue of Women’s Health and my stomach began to rumble, I thought, Why the heck don’t I make more soup? I’m quite fond of the stuff. And most soups embody so much of what I love in a good recipe: versatility (time to clean out the fridge), simplicity (chop, simmer, slurp) and easy clean-up (the original one pot meal).
On this particular day, as the pantry was rather bare, the versatility aspect was very attractive, so I utilized a WH recipe for a soup of the Savory Moroccan variety for inspiration and proceeded to mangle it until it was something completely unrelated to the original recipe, with the exception of four or five surviving ingredients. Anywho, this is how it went.