Due to an unexpectedly long nap in celebration of my day off from work, last nights dinner was small and served at 9 O’clock. Oh, how I suffer. The late hour meant that Stuffed, fried zucchini blossoms were postponed, and the cold cucumber soup I prepared was instead coupled with slices of toasted rye bread.
Cold Cucumber Soup, modified from a recipe by The Healthy Foodie
1 Medium English Cucumber, peeled and seeded
1 1/2 C. Greek Yogurt
1 C. Water
2 Green Onions, diced
2 tsp. Mustard
1 tsp. Horse Radish
4 Tbs. Parsley
Salt and Pepper as desired
1. Combine ingredients in a food processor and blend until smooth as possible. Strain contents.
2. Chill in refrigerator.
2 Comments: Added the straining process due to the impossibility of getting the soup smooth in the food processor. The original recipe claims that the consistency of the soup thickens significantly after chilling, something which I did not experience. How to thicken this soup???