Friday, July 25, 2008

Food for the week

I love summer when it’s easy to be a locavore. Last Saturday we came home from the market with this. I stare at it cuz it’s so beautiful and so good. We are blessed and bless the farmers who raised it. Thankyou. The first sweet corn showed up and we’ve been eating fresh tomatoes for awhile. Denis has no stop button and eats 2-3 a day.

About this time of year when it’s hot and humid I like something fresh, tangy, and cool. I admit cucumber yogurt soup with a hint of raisins is a little weird (they surprise your mouth with a tiny “closing note” of sweetness – sorry to talk like that, but how else to describe?), but you should try it cuz it’s a keeper. About 75% – though skeptical at first glance – end up loving this. 25% stir it slowly, steel themselves, look at me with pleading eyes -- would I be offended if they dumped it in the toilet? Yes. Let me eat yours.

Cold Yogurt Soup
1 boiled egg, chopped
½ cup raisins, soaked in water for 5 minutes, then drained
2-3 cups lofat plain yogurt
½ cup light cream (non-fat ingreds are ba-ad for this recipe)
1 cup cold water
6 ice cubes
1 cucumber, grated
¼ cup green onion, chopped
2 t. salt
pepper to taste
1 T. chopped parsley
1 T. dill weed, chopped.
Mix all ingredients except last two. Refrigerate 2 or so hours before serving. Garnish with parsley and dill. Optional to garnish with more chopped egg.
Serve with sliced ripe tomatoes drizzled with olive oil and chopped basil, a loaf of crusty bread, and a light wine.


jenni said...

Honestly, this recipe sounds amazing! My husband would dig it, too.

domandkat said...

The cucumbers - do you get rid of the seeds first or grate them as well?

Looks tasty to me!

Margie Haack said...

If the cucumber has a center with the bigger seeds, I'd scoop them out. I like to peel it in stripes so it takes off some of the green. Sometimes it can be a little tough or bitter.

Jenny said...

What type of light wine would you recommend? :)