Cold Cucumber Soup

I learned this recipe from the late Billy Joe Tatum many years ago. I've made cucumber soup half my lifetime but Billy Joe's method completely changed my method.

Ingredients
 3 or 4 medium to large cucumbers
Half of one average-sized onion, sliced
3 tablespoons butter
3/4 cup plain yogurt
1 1/2 cups buttermilk
3 cups chicken broth
Fresh dill
Salt to taste

Start with 3 or 4 medium to large cucumbers. Peel if the skin is bitter, otherwise peel or don't peel. Remove the seeds if they are large. Slice cucumbers and set half aside.

In a skillet, melt about 3 tablespoons butter, then add in HALF of the sliced cucumbers and the onions. Simmer about 5 to 7 minutes.

Add approximately 2 cups chicken broth (canned or fresh, whatever you have on hand).

Continue simmering for another 5 to 8 minutes, just until the onion is nearly transparent.

Working in batches, put the simmered cucumber and onion in a blender with another 1 cup chicken broth and the remaining fresh cucumber slices.
Add the fresh dill, yogurt and buttermilk and blend well.

Chill several hours or overnight before serving. Add a dollop of yogurt or sour cream and some diced cucumber and dill as garnish on top.

Our pup Eli says you'll love it.

Mint, More Useful Than You Thought

When most people think of mint they likely think of mint-chocolate ice cream. Or dried mint leaves for tea. But hey, mint is way more useful than that. Consider Cold-Pressed Mint Tea. You'll find the recipe in several of my books on my website.

If you sort of, kind of like mint tea made from dried mint leaves or those disgusting mint teabags (which are leaves with mint flavoring added), you'll love this upscale, fresh version.

First, start off with a handful of fresh mint. Any kind of mint, peppermint, spearmint, apple mint, whatever you have. And don't obsess over what a handful is, just harvest a bunch. Double it over, then give it a slight twist like you were wringing out a dish cloth.

The goal is to crush it a bit to release the essential oils in the leaves and stems. And yes, use leaves, stems and flowers if the mint is in bloom. The whole plant has flavor.













Next, put the handful of mint in the bottom of a pitcher, this one probably holds 3 or 4 quarts, I just grabbed the first pitcher I saw in the pantry.

With the mint in the bottom of the pitcher, next, fill the pitcher all the way up to the top with ice. Don't skimp, the pitcher needs to be full of ice all the way to the top, with the mint on the bottom.

Now, with mint and ice in place, add water all the way to the top of the pitcher. Give it 5 minutes to steep and it is ready to drink. It's almost like instant tea - only way better. Pour yourself a glass of the freshest, best tasting mint tea you have ever had.

Variations: 
1 - Add several fresh or frozen strawberries.
2 - Add several slices of cucumber in the bottom with the mint.
3 - How about slightly crushed watermelon...
4 - Fresh raspberries added is another great flavor.


Bottom line, this is a no-calorie, refreshing summer beverage.

And if you are really adventurous, the next time you are hot and sweaty from working outdoors, pour some of this refreshing tea into a wash cloth and soothe your hot face and skin. You will be amazed at how much better this makes your skin feel.