Wednesday, July 22, 2009

It's what's for lunch!

I love when the Armenian cucumbers show up at the farmers market. For a few short weeks each summer we have Chilled Cucumber Lavender Soup for lunch. It's the perfect cool lunch on a hot day and it's easily made ahead - even for several days worth.

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Chilled Cucumber Soup with Lavender

1 Armenian Cucumber, cubed
½ cup Plain Yogurt (unflavored)
1 + Tablespoon Extra Virgin Olive Oil
½ Tablespoon Clear Creek Lavender Salt

Cube cucumber and put in blender with olive oil and yogurt. Blend until smooth, add lavender salt and pulse briefly. Pour into small bowls and chill several hours. Just before dining swirl a teaspoon of olive oil or yogurt in the center of each serving.

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