So, hey, welcome back summer! We’re even supposed to be at about 95 degrees on Friday. Why? WHYYYYYY??? Well, I guess the tomatoes will enjoy the heat. Myself, on the other hand, will not be enjoying it. I may have to resort to eating the leftovers from this cool chicken salad in the basement, with the fan going.
The cucumber gazpacho can easily be doubled. I used our one (so far!) super-large garden cucumber and the soup made two pretty generous bowls. And the salad…the salad was so good! It looks really pretty too, I think these little stuffed leaves would make a great party appetizer. Or you could just eat them down in your basement, trying to stay cool on a too-hot summer/fall day.
Cucumber Gazpacho with Melon
Adapted from a recipe by CuisinArt Resort & Spa; makes 2-4 servings.
1 large cucumber, peeled, seeded, and coarsely chopped
2 green onions (white and green parts), coarsely chopped
1/4 cup chopped cilantro leaves
1/4 cup chopped parsley leaves
1/2 tsp dried dill
1/2 tsp dried mint
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 clove garlic, coarsely chopped
3 tbsp extra-virgin olive oil
1/4 cup plain low-fat yogurt
3/4 tsp kosher . . . → Read More: A Cool Dinner for a Hot Day: Cucumber Gazpacho and Crunchy Chicken Slaw in Endive