This past weekend, my mom brought me the largest cucumber I have ever seen. I remember someone in Israel telling me that American produce scared him, and cucumbers should be small and eaten whole, not engineered to the size of a baseball bat. Enter the bat:
This afternoon I used part of it in the most delicious, refreshing smoothie:
- ~ a cup of frozen papaya
- 1 c unsweetened almond milk
- 1″ cube ginger, peeled
- 1/4 baseball bat-sized cucumber
- big handful baby spinach
Blend blend blend to get this:
If you have a blender from say, Target, as I do, I would recommend chopping the cucumber and mincing the ginger first, just to help along the poor little machine. The taste was smooth yet spicy – really wonderful for a warm summer day, before the skies opened up and drenched us.
Even though I got soaked in our daily rainstorm, I still decided on a cold soup for dinner. My apartment doesn’t get a lot of air circulation, so I dried off quickly and got to work in the kitchen.
cucumber dill soup
- 1 c cucumber, chopped
- 1/4 c fresh dill
- 2-3 T scallions
- 1 small garlic clove
- 1/2 c plain yogurt (I used Greek)
- 1/2 T evoo
- 1/4 t black pepper
- pinch salt
- pinch cayenne
Add all ingredients to the blender, and pulse away until smooth.
I added some hot sauce to mine and served it alongside crackers and a shockingly normal sized salad of white beans, cherry tomatoes, steamed spinach, olive oil, and Greek seasoning.
This was such ideal summertime fare. What’s your favorite warm-weather meal?