I invited a few ladies for lunch this week and one, my friend Jane, offered to bring chilled cucumber soup. Oh my, it was delicious! I had just harvested the last of the nasturtiums the day before and had enough blossoms to add to each serving. We've enjoyed their peppery addition to salads all summer.
Most of the blooming plants were taking a rest the day of the lunch so I asked The Baker to gather up some herbs for the table--parsley, sage, rosemary and thyme would be good. He clipped them and brought them in to the vase that I'd put out. Just before the ladies arrived, I took a look at the arrangement and found parsley, sage, rosemary and OREGANO!! I guess he had forgotten the words
to Scarborough Fair.
NOTE: The four of us ladies were a little surprised to find that our luncheon had been a four-hour affair!!
1/2 medium red onion, small dice (1 cup)
1Tbsp Champaigne vinegar
2 lbs. European cucumber, peeled and seeded
Salt and pepper
1/2 lb. green grapes (1 1/2 cups)
1 c. plain organic yogurt (whole milk)
1/4 c. coarsely chopped fresh mint
6-8 mint leaves, bundled and thinly sliced for garnish
Bring small pot of water to a boil.
Drop in the onions for 20 seconds, drain and toss in small bowl with vinegar,
Finely dice 1/2 of the cucumber, season with pinch of salt and pepper and
Coarsely chop remaining cucumber and place in blender; add grapes, yogurt, chopped mint, 1/2 teaspoon salt and pinch of pepper and puree until completely smooth - about 5 minutes.
Transfer to large container, stir in diced cucumbers and onion and chill for at least 30 minutes or overnight.
Season to taste with salt and pepper.
Serve in chilled bowls or wine glasses.
Garnish with sliced mint and if you're lucky enough to have them, a single edible nasturtium!