Cold Cucumber Soup for One
1 whole medium cucumber, peeled and cut in chunks
1 c. cold chicken broth (Or 1/2 c. water, 1 envelope instant chicken bouillon and ice to equal 1 c*.)
1/4 c. Greek yogurt (had none but substituted 2 heaping T. thick kefir)
2 T. sour cream (mine was fat free)
1/8 teasp. garlic powder
salt and pepper to taste
1 T.minced dill
7 mint leaves, minced
In a blender or food processor blend the cuke, chicken broth, yogurt, and sour cream until it is the consistency you want. I opted for slightly textured rather than smooth, but I am a tactile eater and like bits and pieces. (Truthfully, a smoother soup would have been prettier, but I was going to eat it not look at it. If it is just for me I will keep it chunky, but I think if I ever serve this to guests I will go with the smoother soup. ) Add the garlic powder and whirl a couple of seconds to blend well. Taste and add salt and pepper to your liking. Stir in the herbs to mix well then pour into a bowl and enjoy. If you are like me and prefer a little heat with your food add a little siracha before you eat it. I had this with a couple of crackers for the perfect no cook summer lunch. Why have I never done this before?
*If you are using bouillon zap 1/2 cup water in the microwave, stir in 1 envelope of instant bouillon. Add several ice cubes and let them melt until you have 1 cup of chilled liquid. Discard any ice remaining before adding it to the blender or you will have a very watered down version of the soup.
A little summer music because I find myself singing this song on hot summer days.