Monday, August 30, 2010

Quick Homemade Enchilada Sauce

Recipe By: Mary McDougall, "McDougall Health Supporting Cookbook Volume 1"
Serving Size : 2 1/2 cups

1 cup tomato sauce
1 1/2 cups water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons chili powder
2 tablespoons cornstarch -- or arrowroot

Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 10 minutes.

Black Bean and Squash Enchiladas

Adapted from Fat Free Vegan

Note: I layered this into a casserole dish instead of rolling up enchiladas. I used an 8" square baking dish, and 4 large whole wheat tortillas (which are bigger than the standard corn tortillas used for enchiladas). I used the same amount of filling listed below, and it still made 4 large servings. I also added a small amount of shredded cheddar cheese in 2 of the layers.

1 medium onion, chopped fine
3 cloves garlic cloves, minced
1/4 cup green or red bell pepper, chopped (I omitted)
12 ounces patty pan, zucchini, or yellow summer squash, diced
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder (or mild chili powder)
1/8 -1/4 teaspoon chipotle chile powder (or to taste)
1 1/2 cups cooked black beans, well rinsed and drained
1/2 teaspoon salt (or to taste)
Juice from half a lime
1 can enchilada sauce (or 10 ounces homemade sauce)
8 corn tortillas (I used whole wheat tortillas)
chopped green onions, for serving

Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the lime juice. Check seasoning and adjust to taste.

Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

Servings: 4

Sunday, August 29, 2010

Hulled Barley

So... I have been happily eating my pearled barley, feeling all righteous for eating healthy grains, yada yada. And then I learned that pearled barley is the white rice of the barley family. It has had all the good stuff stripped away. That's no good! So, tonight I made a big batch of hulled barley, which is the only kind of barley that is a whole grain. I used Alton Brown's method, which is just like his method for baking brown rice, but adapted for barley. I made a double batch, used a 9x13 pan, and froze the leftovers to use later.

1 cup hulled barley
1 tablespoon unsalted butter
1 teaspoon kosher salt
2 cups boiling water


Preheat the oven to 375 degrees F.

Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid, or just use aluminum foil to cover) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove the cover, fluff with a fork and serve immediately.

Tuesday, August 24, 2010

not-grilled corn salad

Adapted heavily from Simply Recipes' grilled corn salad, partly because we don't have a grill. If you do, maybe check her original recipe, which has lots of different instructions and ingredients... I'm just going to write what I did below.

8 ears of shucked raw corn, sliced off the cob
1 gigantic zucchini, sliced relatively thin and cut into half moons
half an onion, chopped very fine
4 scallions, chopped
1/2 cup chopped cilantro
about 2 t cumin
2 T olive oil
2 T apple cider vinegar
crumbly salty cheese
salt and pepper

Heat the olive oil and cumin and add the zucchini. Saute until it's soft, but not falling apart. Remove and set aside.

Don't add more oil to the pan, but do add the corn and onion. Saute until the corn begins to brown but is still pretty hard. Mine sort of popped a little.

Add to the zucchini.

Add all the rest of the ingredients except the cheese and mix well.

Then let the whole thing cool. Do not skip this step or your cheese will melt and you might be sad.

Then add crumbly salty cheese (I used a little feta and a little goat).

Then eat it.

Then yay!

Pasta with pancetta and leeks

We eat a lot of pasta. Probably more than should be allowed, actually.
This is really good. And super simple. Ernie said he whipped it up in not much time at all.

from Pioneer Woman


12 ounces, weight Pasta, Cooked Al Dente
Reserved Pasta Water, If Needed
3 ounces, weight Chopped Pancetta
3 whole Leeks, Sliced Thin
1 Tablespoon Butter
½ cups Dry White Wine
½ cups Heavy Cream
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese, Shaved

Cook pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top.

Sunday, August 22, 2010

Let-My-Eggplant-Go-Free Spaghetti

From: The Wednesday Chef

1 pound eggplant, cut into ½ inch slices
1/3 cup extra virgin olive oil
3 cloves garlic, lightly smashed
2 springs thyme or oregano, chopped
1 cup chicken or vegetable stock or water
2 tablespoons sun-dried or oven-dried tomatoes, minced
6 leaves basil, sliced thinly
Salt and pepper
1 pound spaghetti

1. Lightly salt the slices of eggplant, stack them back together and let sit for 20 minutes.

2. Put the olive oil in a wide, heavy saucepan, add the garlic cloves, and set over low heat.

3. Dry off the eggplant, cut it into chunks. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to medium high and add the thyme or oregano and stir. When the eggplant is turning translucent and softening, add the liquid, let it come to a boil, and turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while so that the bottom doesn’t stick.

4. After about 20 minutes or so, the liquid in the eggplant pan should be mostly evaporated and the eggplant should be soft and melting. Mash it with a fork or spoon, and adjust the seasoning to taste. (My eggplant didn't break down like the Wednesday Chef's did, so I used a potato masher on it to help it along. In the end mine was still chunkier than the photos, but it was still good.)

5. Toss the eggplant purée with the spaghetti that you cooked al dente. Stir in the minced tomatoes and basil. You can gild the lily with drizzling on some more oil. Serve immediately.

Coconut curry mussels

I doubled this recipe, because 2 pounds of mussels did not look like enough for two people. It was. So now we have a bunch of extra mussels. Which isn't a bad thing, necessarily, because we pulled them all out of the shells and Ernie is going to eat them for lunch this week.
What I would do differently next time (and there will be a next time): I omitted the heat, and I would add it back. I think it really needs a little heat. Also, I eat this dish at our favorite Thai restaurant that is similar to this, and it's got egg in the curry sauce. Next time I'll add an egg to the sauce, before I add the mussels.
We ate this with rice, to soak up all the tasty sauce.

Adapted slightly from Simply Recipes

2 lbs of mussels, cleaned and debearded
1 tablespoon of vegetable oil
1 yellow onion, chopped (I used red, it's all I had in the house)
1 thai chili, finely chopped (can substitute good pinch of chili flakes)
3 teaspoons of ginger, minced
1 1/2 tablespoons of curry powder
1/2 cup of chicken broth
1 can of coconut milk
1 stalk of lemongrass, chopped into four pieces and smashed
3 kaffir lime leaves (optional)

Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.
Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.
Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open. Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it's good to eat or not, toss it.) Spoon mussels into bowls and pour over with broth.

Brownie cheesecake bars

My sister in law Dana sent me this recipe, which is perfect if you've got not much time and want something sweet.
I made them in an 8x8 pan, because I wanted thicker brownies, and just increased the baking time.


1 (21.5-23.7 oz) package fudge brownie mix
3/4 cup chopped walnuts
1 (8 oz) package cream cheese, softened
2 tbsp margarine or butter, softened
1 tbsp cornstarch
1 (14 oz) can Sweetened Condensed Milk
1 egg
1 tsp vanilla extract

Preheat oven to 350 degF. Prepare brownie mix as package directs, stir in nuts. Spread into a well greased 13x9 inch baking pan. In mixer bowl, beat cheese, margarine, and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over brownie batter. Bake 35-40 minutes or until top is slightly browned. Cool; chill. Garnish as desired. Cut into bars. Store covered in refrigerator.

Saturday, August 14, 2010

Scalloped Tomatoes with Croutons

Yum! Nom nom nom. Uh, from: Smitten Kitchen

Mmm... you should go make this right now. I'd let you try some of mine, except that a) it's almost gone already, and b) I don't want to share this one. I want it all to myself. Because it's.... nom nom nom... so...nom nom...delicious.

Yum.

Oh, sorry... the recipe:

3 tablespoons olive oil
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I used baguette and left the crust on and it was totally fine)
2 1/2 pounds whatever good tomatoes you’ve got, cut into 1/2-inch dice (I used a combination of heirloom, regular old CSA toms, and a few plum toms from my garden)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese (I did it all in an oven-safe saute pan so I didn't have to dirty an extra dish). Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.

Brown Butter Mashed Potatoes with Fried Sage

From: The Wednesday Chef

The fried sage totally makes this dish. I wanted a piece of sage with every bite. Yum.

3 pounds baking potatoes, scrubbed, skin on, cut into 1-inch chunks
1/2 cup (1 stick) unsalted butter
24 fresh sage leaves
1 cup whole milk
3/4 cup plain Greek yogurt
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

1. Put the potatoes in a large pot or Dutch oven and cover with cold water by at least half an inch. Cover and bring to a boil over high heat. Lower the heat and simmer until tender, about 15 minutes.

2. While the potatoes are cooking, heat the butter over medium-high heat in a medium skillet. When it begins to foam, add the sage leaves and gently fry until crisp, 2 to 3 minutes. Remove with a slotted spoon, place on a paper towel and reserve. Continue to cook the butter until it's golden brown and nutty, watching so that it doesn't burn, an additional 1 to 2 minutes. Remove from heat and reserve.

3. In a small saucepan, heat the milk over medium-high heat just until hot, careful that the milk does not boil. Remove from heat and reserve in a warm place.

4. Drain the potatoes and place them into a large bowl. Using a masher, mash the potatoes to the desired consistency. Stir in the hot milk, yogurt, salt and pepper and browned butter, making sure to get all the dark butter solids. (Recipe can be prepared to this point a day in advance; refrigerate the potatoes tightly sealed and keep the sage in a tightly sealed container at room temperature.)

5. Garnish with the fried sage and serve. (If you have refrigerated the potatoes, gently reheat the mashed potatoes before serving, thinning if needed with additional milk. Garnish and serve.)

Friday, August 13, 2010

White Bean and Tuna Salad

From: Simply Recipes

I made this tonight with chickpeas because that is what I had in the pantry. I used mint in it, but I think this would be a fun dish to play around with in terms of different beans and different greens. Good for lunches during the week, too.

1 cup of chopped red onions or shallots (I just used 2 shallots)
The zest and juice of 1 lemon or 2 limes (can sub a tbsp or two of cider vinegar)
2 five to six ounce cans of tuna packed in olive oil*
2 15-ounce cans of cannellini or Great Northern white beans, rinsed and drained
1/2 cup of chopped mint, parsley, or arugula
A few splashes of Tabasco sauce, or 1 minced Serrano chile or 1 teaspoon red chile flakes
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste


1 Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.

2 Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chile to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.

3 Chill before serving. This salad will last several days in the fridge, tightly covered.

* Note: I used two cans of tuna packed with water, and then just added olive oil as I went along. I'm thinking it would probably be better with the tuna packed in oil, but this way works too if all you have is water-packed tuna.

Broccoli Slaw II

Adapted from: Everybody Likes Sandwiches

This recipe is similar to the other broccoli slaw recipe I posted here in the past, but it uses Greek yogurt in place of some of the mayo, and has little bit of heat from hot sauce.

1 large head of broccoli, or one bag of broccoli slaw
1/4 red onion, diced
1/4 c roasted almonds or peanuts, coarsely chopped
1/4 c dried cranberries (soak in hot water first for a few minutes to plump, drain)
2 T Greek yogurt
2 T mayo
juice of 1/2 lemon, or more to taste (I used sour cherry vinegar)
couple of dashes of hot sauce (I used sriracha)
a small squirt of honey
salt & pepper to taste

Use a large knife to thinly chop up the broccoli into a rough slaw. Dump into a medium sized bowl along with the red onion, almonds* , and cranberries. Put the remaining ingredients into a small bowl and whisk together. Taste & adjust seasoning if necessary. Pour onto broccoli slaw and toss until everything is coated.

* Note: I think that broccoli slaw tastes best after it has been able to sit in the fridge for awhile so the flavors meld. However, the nuts may get a little soft during that process; you might want to consider holding the nuts out until you're ready to serve it.

Saturday, August 07, 2010

poached apricots in spiced syrup

This is from my new favorite gorgeous cooking blog, Rachel Eats. I only made a third of the recipe because 65 apricots just seemed a little much, but I already ate half the jar and I wish I had more, especially if the fruit really is semi-preserved and keeps for weeks.

I also think this would work with other stone fruits... poached peaches, nectarines, plums, cherries... mm.

Fills 2 1.5 litre or preserving jars.

6 cups /1.5 litres filtered water (filtered? I used tap water)
2 generous cups /450g caster sugar (I used regular... I am not even sure what caster sugar is; possibly something that only exists if you are awesome and live in Rome)
2 sticks of cinnamon
12 black peppercorns
15 thick strips of unwaxed lemon rind (you will need 2 or 3 lemons) (I actually thought this was a bit overpowering and will probably reduce it next time)
8 cloves
vanilla pod
65 ripe but firm apricots

Wash and then cut the apricots in two and remove the stone.

Scrape seeds from vanilla bean with tip of a sharp knife into large heavy based saucepan and add pod, water, sugar, lemon zest, cinnamon, cloves and peppercorns.

Very gently bring the contents of the pan to the boil, stirring until sugar is dissolved.

Now you are going to cook the apricots in two or three batches depending on the size of your pan. Add the first batch of the apricot halves and simmer, stirring once or twice, until tender, 2 to 6 minutes (depending on ripeness). [Gwen's note: I still did this in two batches, since the 2c water I'd boiled only covered about half the apricots. I don't know much about the science of poaching, but it seemed like they all should be covered fairly evenly.]

Using a slotted spoon lift the apricots out of the syrup and into very clean preserving jars. Put the next batch in the syrup, poach and lift into the jars, Repeat, if necessary with the third batch.

Then scoop out the lemon, peppercorns, cloves and cinnamon and divide them between the jars. Now bring the syrup to a fast rolling boil and leave it rolling energetically until the syrup has reduced by about a third. Divide the syrup between the jars.

Keep the jars for a few days in the fridge before serving the apricots cold or a room temperature with a dollop of crème fraîche, fresh unsalted cream cheese (homemade or Isigny) mascarpone or thick greek yogurt.

Friday, August 06, 2010

Pickled beets

If you read my blog, you know that my friend Grace's mother is in the final stages of her fight against cancer.
I went out last weekend to visit them, and Grace sent me home with a bunch of the beets her mother planted this spring, before the cancer began growing aggressively again.
I came home, and pickled them using Grace's mother's recipe. She's the one who taught me to pickle beets, and it's the only recipe I will ever use.
Here it is, as Grace sent it to me four years ago. Again, this recipe doesn't call for processing the jars. I always process the beets in jars, and put them on the shelf to eat all winter long.


Cook beets and peel off skins (Mom said she just boils them until they stick with a fork well). It's important to cook them long enough but not too long b/c if you cook them too short, the skins are a BEAR!! She said you should be able to find how to cook beets in the Joy of Cooking if you have one.

The syrup recipe is:

2C sugar
2C water
2C Vinegar (apple cider)
1tsp cloves
1tsp allspice
1 sliced lemon (the whole thing goes in the pot)
1 tsp cinnamon

Cook this mixture until the sugar has completely disolved.
While this is cooking, cut up your beets how ever you want them, sliced or quartered.
Put the beets in a pan and pour the syrup over them and let them simmer for 15 minutes.
Pack your jars with beets and pour the syrup in the jar with them. Put the lids on the jars and seal. No canner required.

Refrigerator pickle dill green beans

The directions below are for refrigerator pickles. If, like me, you're obsessed with canning, just go ahead and process the jars when you're done with the brine and it'll make lovely pickles you can put on your shelf.
And then your husband can think you are as crazy as me, because it looks like I'm stocking up for the Apocalypse. (or possibly a world-changing event like in "The Road.")

Adapted from Cheap Healthy Good

½ lb string beans, trimmed (or as much will fit in a medium-sized jar)
1 c white vinegar (I used cider vinegar, it's my go-to pickling medium)
1 c water
2 garlic cloves, smashed
1 t yellow mustard seeds
½ t whole peppercorns
2 t sugar
½ t salt
1 bay leaf
dash red pepper flakes
3 sprigs fresh dill

Place string beans upright in a 32-ounce glass jar. Trim any ends that reach the top of the jar. Add in dill sprigs.
Combine all other ingredients in a microwave-safe bowl (or large measuring cup). Microwave for 90 seconds. Stir. Microwave for another 90 seconds.
Pour mixture into jar, leaving ½ inch of space at the top. After you pour in the brine, if the jar's not full, add water and vinegar until it is. Screw on the lid.
Let cool to room temperature. Shake to distribute seeds and spices. Refrigerate.
Pickles are ready after four days, and will last a month in the fridge.

Spiced peach preserves

I've been doing a lot of canning lately. A lot.
These preserves turned out more like peach sauce for me, but I may not have let them boil long enough. Still, all these lovely jars of peach preserves/sauce will be good in greek yogurt. Or on top of homemade waffles. Or eaten out of the jar with a spoon.

From Apple a Day

6 c. ripe fresh peaches, peeled and pitted
1 1/3 c. sugar
1 tsp. fresh lemon juice
3/4 tsp. cinnamon
1/2 tsp. freshly-grated nutmeg
1/8 tsp. ground cloves
4 oz. liquid fruit pectin

In large pot, combine peaches, sugar, lemon juice, cinnamon, nutmeg, and cloves. Over medium high heat, bring to a boil, stirring occasionally. Let boil for 15 minutes, or until peaches have been crushed into smaller pieces.
Turn heat up to high and bring to rolling boil. Add fruit pectin, stirring constantly, and bring back to a rolling boil. Let boil for one full minute, stirring constantly, until starting to thicken.
Remove from heat, skim foam from top, and ladle into prepared jars.
If canning, fill jars with preserves, leaving 1/4-inch head room, and boil for 10 minutes to prepare. May be stored for up to a year.
If not canning, pour into jars, seal and let cool completely. Place in refrigerator and enjoy for up to two weeks.

Wednesday, August 04, 2010

chocolate chip cookie dough balls

I'm just going to refer to Joy the Baker for this recipe, because I followed it exactly and her photos are really helpful.

I can say, with full humility, that I have never cooked anything in my life that was received as enthusiastically as these were. They are delicious and playful, and people will be happy when they see them.

mango slaw with cashews and mint

Cold food means no cooking! Hulk no like cooking in summer! Hulk like mango slaw from smitten kitchen! Smash!

2 mangoes, peeled, pitted and julienned (Hulk no have food processor this summer, so Hulk dice mango by hand. Work fine.)
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly (Hulk buy bag of shredded cabbage! Again, work fine.)
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar (Hulk think this very important; Hulk accept no substitutes.)
2 tablespoons oil of your choice (Hulk always choose olive, oil of champions.)
1/2 teaspoon salt (Hulk omit this.)
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped (Hulk no toast his cashews, just used regular salted ones out of bag from store. No add extra salt to recipe because cashews already salted.)

Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad.

cucumber soup

This is similar to Hefk's cucumber mint soup from last summer, plus dill and minus pistachios. Originally from Gluten-Free Girl, who made me wish I had popsicle molds for the first time in my life.

3 large cucumbers, peeled
1 tablespoon fine-chopped fresh dill
1 tablespoon fine-chopped fresh mint
2 teaspoons champagne vinegar (I didn't have this and used some kind of cabernet savignon vinegar that mysteriously appeared in our cabinet)
24 ounces plain full-fat yogurt (I used fat-free Greek yogurt)
2 tablespoons grapeseed oil (I used olive)
1/4 cup soda water
Kosher salt and cracked black pepper

Chop 2 of the cucumbers and throw them into the blender. Remove the seeds from the third cucumber. Throw the seeds into the blender, then fine dice and set aside the rest of the cucumber for garnishing later.

Put the rest of the ingredients into the blender and mix it all up. Season to taste.

Refrigerate the soup for at least 1 hour before eating, and preferably overnight. Top each bowl of soup with a handful of fine-diced fresh cucumber.

(And if you wish to make these into popsicles, simply pour some of the chilled soup into popsicle molds and let them freeze for at least 4 hours.)

Serves 6.