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.