It will take (I am sure) longer to tell about this than to make this quick summer supper soup. We are rapidly heading into “too hot to cook” season, so this was a gold-medal winner in my book. (No more references to the Olympics, I promise.)
Now, if you don’t have a food processor or a blender it will be a bit more of a challenge, but even without toys you can make this quickly and fairly easily. I would say, though, if you don’t have a food processor of some sort you might want to use garlic powder instead of trying to chop it as fine as I think it needs to be.
In any event (not an Olympic reference) here’s the fastest soup I know how to make (at least to date):
Cold Creamy Tzatziki Soup
2 English (hothouse) cucumbers
1/4 of an onion, rough chopped
1 clove of garlic (or about 1 tsp garlic powder)
2 C (about) full or low-fat (not 0 fat) plain yogurt
fresh dill, chopped
In the bowl of a food processor, chop the onion and garlic very fine. Wash and “zebra-peel” the cucumbers (take off about half of the peel), cut off the tough ends, chunk them up (I don’t bother seeding them) and process until quite liquid. Add the yogurt and pulse to mix.
Serve very cold, ideally the next day, with chopped fresh dill on top.
Crusty bread and ummm maybe ouzo…? Mmmm…
Stay cool, y’all!