Cold Cucumber Soup with Steamed Scampi

When the temperatures soar, try a this creamy & refreshing...soup! Crazy huh?! In fact, cold cucumber soup is delicious & light, like a green gazpacho and paired with steamed scampi (or grilled shrimp or crab meat) is a gorgeous combination.  This oven-free, cook-free, heat-free dish will help you keep your cool in a hot summer kitchen!

For the gardeners: a cucumber soup is also a brilliant way to use all that cucumber our garden produces. After all, you can only eat so many cucumber tomato onion salads before you're ready to try something new.

Cold Cucumber Soup

Serves 8-10 (when serving in a shot glass size)
Serves 4 (when serving in a bowl)

4-5 cucumbers, peeled & seeded
1/2 red onion
1 clove garlic
squeeze of lemon
small handful of parsley, chopped
pinch of mint, chopped
salt
1 small chili (optional)
1/3 - 1/3 cup plain unsweetened yogurt
1/2 glass of water
extra virgin olive oil

In a food processor throw in the garlic, cucumber, onion, lemon juice, salt, herbs and water - turn on High for 2-3 minutes until everything is chopped nice & fine. Add the yogurt and give it pulse.

Taste & adjust your seasonings. If it's too thick add a bit more water. If the flavor is flat add a bit more salt & lemon juice.

Allow to sit in the fridge for at least an hour or more. At the same time place your serving dishes (cups or bowls) in freezer. Note: The flavors will change and come together as it sits.

Before you serve, give it a good stir, taste again and adjust seasonings if needed.

To serve: use the glasses that were in the freezer & top with extra virgin olive oil. Pairs perfectly with steamed scampi, grilled shrimp or crab meat.

Simple Summer Salad: Radish, Cucumber & Chive

 Radish & cucumber salad a is simple 5-minute summer salad! Fresh from the garden, our radishes are crisp & peppery, perfectly complimenting the cool cucumbers. We added a little chive because they were ready to be picked, with a drizzle of olive oil, salt & pepper -you're ready to eat!

Radish, Cucumber & Chive Salad Recipe

radishes, thinly sliced

cucumbers, thinly sliced

chopped chive

drizzle of olive oil

red wine vinegar

salt & pepper

Toss all ingredients together & serve!

Cranberry Beans, Cherry Tomatoes & Cucumber Salad

Garden Salad

Cranberry Bean Salad

Picnic perfect! A garden salad with fresh borlotti or cranberry beans, cherry tomatoes and cucumbers goes great with everything from fish to grilled meats or eaten by itself with toasty bread & a wedge of pecorino (sheep's milk cheese).

(All the produce for this salad is grown in our organic farm with homemade red wine vinegar.)

Cranberry Bean Salad

Insalata di Fagioli Borlotti 

serves 4

2 cups fresh borlotti or cranberry beans
couple of handfuls of cherry tomatoes, halved
1 medium red onion, sliced thinly
1 cucumber, peeled & sliced

fresh herbs of your choice, chopped: marjoram, oregano or basil work well
3 tablespoons red wine vinegar
9 tablespoons extra virgin olive
salt pepper
vegetable scraps

In a pot with plenty of water, bring the beans to a boil with vegetable scraps: the bits from the fridge such as celery tops, the bendable carrot destined for the garbage, half an onion sitting in your fridge that doesn't look so great - toss it in! (The veggies give the beans a bit more flavor.)
Bring to boil then lower to simmer 20-30 minutes until the beans are tender.
Drain & discard the vegetables.
In a bowl combine the beans, tomatoes, onion, cucumber. Add in the herbs.
Combine the oil & vinegar then toss with the salad.
Season with salt & pepper.
Let stand 10-15 minutes to let the flavors come together. Recheck your seasonings (taste it) and adjust.  Serve.

Fresh picked cranberry beans from our garden