I am a walking contradiction. I love getting email, but I never seem to promptly reply. The emails I cherish are the personalized ones, the ones with updates from old friends or check-ins from family. However, today was an exception. Today I got an email from Real Simple magazine announcing “22 Quick, No-Cook Meals.” Normally I delete these generic emails, but I was intrigued by this one. You see, earlier NPR had told me that the mercury reached over 90 degrees Fahrenheit for the fifteenth time this season. Yes, fifteenth time. I don’t know how that compares to other years, but let’s just say it has been hot here in Boston. And we don’t have air conditioning at home.
This means: I don’t want to cook. *gasp!*
So, I clicked on the link to the magazine’s slideshow and it took me to this delicious looking recipe for chilled cucumber soup. I made my own alterations (including eating half the baguette they called for on my commute home), and came up with this refreshingly satisfying recipe. I added a white bean salad because I wanted to give some heft to the dish so it could stand alone for dinner (with baguette if there were any left over).
The best part of this meal was that besides the bread and beans, I had everything already in my fridge and pantry at home. Double score! Now, if only I could be that efficient with my inbox…
Chilled Cucumber Soup with White Bean and Corn Salad
For the soup:
4 large cucumbers (about 3lbs), peeled, seeded, and coarsely chopped
2 cloves garlic, peeled and coarsely chopped
1 cup sour cream
1/2 cup fresh basil leaves
1 dash lime juice (can substitute with lemon)
1 Tbsp dried dill
Toss half the cucumbers and all the other ingredients into a blender and combine. Add the second half of the cucumbers and blend until the mixture is smooth. Salt and pepper to taste. Serve in chilled bowls with generous helping of bean and corn salad. A fresh baguette and a glass of red wine are the perfect accompaniment.
For the salad:
1-2 large ears of fresh corn, sliced off the cob
1 can small white beans, rinsed
1/2 cup feta, chopped or crumbled
3 Tbsp olive oil
1.5 Tbsp red wine vinegar
Toss the ingredients together in a bowl. Taste and correct seasoning as necessary.