Good food and good-for-you food need not be complicated or expensive. Patricia Wells’ Chilled Cucumber Soup exemplifies this truth to a “T”.
Last summer while attending her week-long cooking class in Provence, one of the many soups we enjoyed was the Crème de Concombre à L’Anethe et à la Menthe (Chilled Cucumber and Yogurt Soup with Dill and Fresh Mint).
Shown above as it was enjoyed in Provence, and shown below served this past weekend at a dinner party at my home, the key is to serve it chilled and from the refrigerator. I love the consistency when it is straight from the cool fridge especially on a warm or even after a hot summer day.
With cucumber and fresh herbs readily available at farmers markets in the late spring and summer season, it takes only six ingredients, a food processor and one hour of chill time to make and enjoy a satiating and refreshing dish.
~View TSLL’s Instagram Highlights, FR Trip ’19, Part 3 (mid-way through) to see the soup presented during our meal.