Found on the “Real Simple” website, this recipe shared by Sara Quessenberry is a light and refreshing lunch on a hot summer day!
Prep time: 20 minutes
Chill time: 2 hours or more
Servings: 4
Ingredients:
3/4 cup Sour Cream
4 Scallions, roughly chopped
2 Jalapeños, seeded
1/2 cup fresh Basil
1 Tablespoon fresh Lime juice
3 pounds Cucumbers (about 3-4)—peeled, seeded, and roughly chopped
1/4 cup Water
3/4 teaspoon Kosher Salt
1/4 teaspoon Black pepper
To serve on the side with the soup:
1 small Baguette, sliced
4 ounces thinly sliced Salami
8 ounces Feta cheese, broken into pieces
1/2 cup mixed Olives
Directions:
1. In a blender, puree the sour cream, scallions, jalapeños, basil, lime juice, half the cucumbers, 1/4 cup water, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Add the remaining cucumbers and puree until smooth (adjusting the consistency with more water as necessary). Chill at least two hours.
3. Serve with the bread, salami, Feta, and olives.