Tuesday, August 11

Double Post! Dill-icious Cucumber Chilled Soup & Summer Corn Soup

Finally, finally, finally I get my laptop back! It's been way too long and I've missed all my foodie friends a lot. Because I've taken many photos during these past two weeks (!!) and because I've missed you so, I present...... a double recipe post! Two soup recipes that are outstanding for summer. One is chilled, and one can be served either hot or cold.

First up, the chilled cucumber soup. I recently I had a chilled cucumber gazpacho (called white gazpacho) at a restaurant that reminded me how amazing it really was. Cool, creamy and tart – perfect for the summer. When I recreated it at home, it was so easy! Greek yogurt, lemon juice, cucumbers and lots of dill! I probably went overboard with the dill here, but I just love it so much that I couldn't hold back. Be sure to make double quantity of this soup because it'll go fast! Trust me!

Dill-icious Chilled Cucumber Soup
3 cups Greek yogurt
3 large cucumbers, cubed
lemon juice of half a lemon
a bunch of dill, however much you like
salt 'n' peppa

1 Peel and cube cucumbers. Reserve 1/2 a cucumber for later.
2 Combine yogurt, lemon juice, cubed cucumbers in a bowl and using a hand blender, blend until smooth and creamy. Season to taste.
3 When you have reached your desired consistency, throw in the reserved cubed cucumbers and serve. Garnish with a sprig of dill.

Next is the cold/hot soup, which, I know hot soup can be the total opposite of what you crave during the summer, but it is so delicious! I actually preferred it hot rather than cold. Sweet white corn is at its prime now, but not for long so you better head to the market soon and make this soup! The corn and carrot add to the sweetness and the creaminess comes from the milk (I used skim and it still turned out thick). The trick to get the corniest soup is boiling the cobs (without the kernels) in milk. It boosts the flavor of the corn and tastes like you are eating fresh corn of the cob! I honestly could have eaten this soup for weeks and not gotten sick of it. It's that good.

Summer Corn Soup adapted via austin360
2 ears of corn
2 cups milk
1/2 yellow onion, diced
1 carrot, peeled and sliced
Olive oil
2 large garlic cloves, minced
1 cup water
salt 'n' peppa
2 large sprigs of fresh thyme
Greek yogurt as a garnish, optional

1 Cut kernels form the cob, reserve cobs. Boil milk with cobs in a large saucepan over medium heat. Reduce heat and cover for 8 minutes.
2 While the cobs are cooking in milk, heat a bit of oil in a skillet and saute onion until soft. Stir in chopped carrot, kernels and garlic. Season with salt and pepper. Stir until vegetables are soft.
3 Add veggies, water and thyme sprigs to the cob/milk saucepan. Cover and cook over medium heat for 20 minutes. Discard cobs and thyme sprigs.
4 Using a hand blender, blend mixture until smooth. Serve hot or cold with yogurt.

20 comments:

Leslie said...

2 weeks w/ no computer?? What a bummer!
Love both the soups! tasty

Karyn - (French Charming) said...

Yippee...you're back! I've missed you and glad to see a new post. Both of these soups sound delicious! Tried your Spring Rolls they were YUMMY!

Karine said...

Both soups look amazing and great ways to enjoy veggies! :)

LK- Healthy Delicious said...

both look wonderful, but I especially like the gazpacho. I've never had it before, but lately Ive been almost craving it.

Nutmeg Nanny said...

Hooray you are back! I have missed your yummy posts and wonderful photography. You didn't let me down with these wonderful soup recipes. Delicious!!!

KennyT said...

Lovely soups! The chilled cucumber soup will definitely cool me down from the heat in Hong Kong!

katie said...

I love cucumber salad all chopped up. This pairing is a winner.

I am just wondering where to take it next. A greek yogurt and cucumber granita duo?

Rosa's Yummy Yums said...

Both soup sound and look fantastic! I am a big lover of the chilled version...

Cheers,

Rosa

Grace said...

this is what i call a double whammy! frankly, i'm not sure which i'd prefer--the cuke one would be just sooo refreshing, but i love the flavor of corn. i guess i'll just require both. :)

Faith said...

Yay, you're back! That chilled cucumber soup looks like the best recipe I've seen yet for cucumber soup! I love your addition of dill...delicious!

Nicole Chow - HealthyChow.com said...

Hmmm...,I love creamy soups like that - so comforting! Thanks for those great recipes :)

girlichef said...

These both sound great, Zoe...but the corn...oh my goodness I need some!!!

The Hot Plate said...

nothing like some sunshine in a bowl to keep your spirit up on a rainy day!

ChichaJo said...

It's so hot over here...that cold soup looks prefectly lovely for right about now!

5 Star Foodie said...

I'm glad you got your computer back! Both soups look delightful, perfect for summer!

nora@ffr said...

both soups sound delish.. i shud give a try with the cucumber soup.. sound heavenly delish..
have a nice weekend!
cheers!!

comfycook said...

Both of these sound terrific but I love corn in any form so I want to try the corn soup first. Thanks.

Erin said...

The corn soup sounds great! My husband has been asking for corn a lot lately, but I get sick of regular corn on the cob. A soup is a good alternative!

Kevin said...

Dill and cucumber is a great combo. I like the sound of using them in a chilled soup!

Linda said...

I caught your post on Tastespotting and tonight is the second time I'm making the corn soup. We had some salmon in the fridge so I cut some up and threw that in too! It smells divine. Thank you!