This recipe was a find from E. We were looking for something cool to enjoy in this ridiculous heat (isn't Fall supposed to be on it's way?), and he found this recipe. While we had to actually turn on the stove and cook things, but it was pretty quick and the end result was pretty tasty.
What you will need:
2 cucumbers, peeled, seeded and chopped
2 tbsp green onion - finely chopped
2 tbsp margarine
1 tbsp red wine vinegar
4 cups chicken broth
1 tbsp enriched farina (cream of wheat)
1 tsp dried tarragon
1/2 cup sour cream
1 tbsp dried mint
salt to taste
How to make it:
In a large pot on medium heat, melt the margarine and cook the green onions until soft. Add in the cucumbers and red wine vinegar, stir well. Stir in the broth and farina and add salt to taste. Mix in the dried tarragon. Allow the soup to simmer and cook for about 20 minutes or until the cucumbers are soft. I feel like it's important to mention here that if you taste the soup...it may not really taste that great. Just trust the soup. It gets better.
Transfer the soup into a blender and puree. When done, transfer soup back into a pot. Place your sour cream in a bowl and temper the soup and sour cream together. Then pour your tempered sour cream-soup mixture into the soup and keep stirring until well mixed.
Dish your soup into small bowls, top with dried mint, and serve warm. Or you can mix in the mint (it really makes all the difference) and chill the soup to enjoy on these crazy hot end of summer days.
The Verdict: Success! Like I mentioned above...I had some serious concerns about this one as I was cooking it. And even when it was done it tasted better but still felt like it was lacking something. But then E... with his fine tuned taste buds... suggested the mint and the soup was complete. It reminds the both of us of Tahn Abour, but less creamy, and lighter over all.
What we'd do differently: Once we realized the similarity to Tahn Abour we were curious to use yogurt instead of sour cream to see how the flavors would merge together. We also enjoyed our soup luke-warm (that's what happens when you have to photograph your food), and I think it would be even better if it were cold!
Enjoy! XO
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