Me, along with the rest of the population of the eastern seaboard have just about had it with the weather.
If it's not raining, it's thinking about raining. If it's raining, it is pretty much pouring.
We just can't get a break in the clouds... literally.
To remind me that as of yesterday it really is officially summer, I'm going to make this cool, summery soup. Low Cal, No Fat, and high in satisfaction. I'll serve it with some cold boiled shrimp on the side.
Cucumber Yogurt Soup: 4 appetizer size portions
4 small-medium cucumbers, peeled and chopped
1/2 cups plain yogurt (I like 0% fat, FACE Greek style yogurt)
1 tablespoon dill
1/2 lemon, juiced
1/4 of sweet onion (such as vidalia)
a few sprigs water cress (optional)
salt and pepper
Water (as needed)
Place cucumbers, yogurt, dill, onion and lemon juice in blender or food processor. Process until smooth. Add water until desired consistency (soup should be slightly thick). Add salt and pepper to taste.
Ladle into shallow bowls, garnish with a sprig of water cress.
Boiled Shrimp (perfect everytime)
1/2 pound large or extra large shrimp, peeled and deveined
3 cups Water
1 bay leaf
1 generous dash Old Bay
1 tablespoon vinegar
In a medium saucepan add water, bay leaf, Old Bay and vinegar. Bring to boil.
Add shrimp, bring back to boil (this should take about 2-3 minutes).
At this point, shrimp should be pink and curled.
Immediately pour shrimp and water into colander. Rinse with Cold Water to stop cooking.
Serve soup with 2 or 3 shrimp "hanging" off side of bowl.