Beat the heat with this healthy Chilled Cucumber Soup!

It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.

CUCUMBERS+MINT+DILL+JALAPEÑO+LEMON

So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.

I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!

This Chilled Cucumber Soup is jam packed with flavor

When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content.  I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.

Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!

This Chilled Cucumber Soup is totally a recipe you can feel great about eating!  It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).

I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!

I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.

I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.

Stay Cool! xx

Chilled Cucumber Soup

 

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.

Author: Peony

Recipe type: Soup

Serves: 4 servings

Ingredients

• 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
• 1 jalapeño, seeded and minced
• ⅓ cup fresh mint
• ¼ cup fresh dill, divided in two equal piles
• 1 large clove garlic, minced
• 1 shallot, minced
• 1 cup greek yogurt
• ¼ cold water
• ¼ olive oil, plus more for drizzling
• salt & freshly ground pepper to taste

Instructions

1. Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
2. Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
3. Add salt and freshly ground pepper, to taste
4. Leave in the fridge for at least 3 hours to chill or overnight for best results.
5. Garnish with a sprig of dill or finely chopped dill pickle for a zing!
6. Drizzle with olive oil, optional

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REFRESHING SALAD YOU CAN ENJOY IN THE HEAT!

If you were to open my fridge at any given time, you could pretty much guarantee there would be watermelon inside. It’s definitely my favorite fruit; I often snack on it when I’m blogging. Sounds messy right? Nah! Watermelon is simply misunderstood.

I texted my mom the other day asking her why we didn’t have watermelon when I was growing up. I remember eating it at my friends houses but never at home. I thought maybe it was really expensive and my mom was just being economical(totally something she would do). She responded, explaining it was too high maintenance; it wasn’t about price.

Watermelons are heavy and super annoying to carry home (if you walk to the grocery store like me), but I wouldn’t say they’re high maintenance. What works really well for me is cutting the watermelon right away into larger pieces and storing them in a big tupperware in the fridge. This takes max 10 minutes and you have a healthy & accessible snack, available all week.

CUT WHOLE WATERMELON INTO PIECES AND STORE IN THE FRIDGE FOR A HEALTHY AND ACCESSIBLE SNACK.

When it’s hot out, I don’t have much of an appetite and really try to avoid using the oven. I usually make salads or cold soups during heats waves; using the oven makes our apartment unbearable. I feel like our bodies normally crave foods like that in the summertime anyway. Am I right? It’s such a refreshing fruit and it helps to keep you hydrated, because it’s made up of mostly water and is rich in electrolytes.

SAMPLE SOME OF THE 18 TYPES OF WATERMELON THIS SUMMER!

You want to look for a watermelon that is firm and free of major bruises. This may sound silly but a ripe watermelon should be heavy for it’s size. All watermelons have a creamy yellow ‘ground spot’ where they sat in the ground, soaking up the sun. Watermelons can keep out of the fridge for 1-2 weeks. Once cut, store in a container and keep in the fridge.

I hope you enjoy this Sinfully Simple Watermelon Salad as much as I do!

Sinfully Simple Watermelon Salad

 

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Prep time

10 mins

Total time

10 mins

 

Author: Peony

Recipe type: Salad

Serves: 2

Ingredients

• 3 cups watermelon, largely diced
• 1 cup cucumber, peeled and largely diced
• ⅛ cup feta cheese
• 1 tbsp extra virgin olive oil
• 2 tbsp lime juice, freshly squeezed
• ½ cup mint leaves, finely chopped
• garnish with lime wedge

Instructions

1. Combine watermelon, cucumber, feta cheese in a large bowl. Pour lime juice over mixture and sprinkle with mint. Top salad with toasted sliced almonds or black sesame seeds.

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The post Sinfully Simple Watermelon Salad appeared first on The Peony Life.

PERFECT FOR A DATE NIGHT

Halloumi is a salty cheese, with a distinctive texture, similar to Mozzarella. It was first made in Cyprus by the Greeks, later gaining popularity in the middle east. Traditional Halloumi is made with unpasteurized sheep and goats milk, then wrapped with mint leaves, to help with preservation. The cheese would then be stored in its own juices with salt-water and frozen for up-to one year.

This white cheese has a super high melting point, which makes it a great option for frying(saganaki) or grilling. You can find Halloumi  on the menu in many Greek, Lebanese and other middle eastern restaurants. A classic Halloumi pairing is with watermelon and mint. The sweetness of the watermelon contrasts the saltiness of the cheese, to make a perfectly coupled pairing.

TAKE A MINI-VACATION IN YOUR KITCHEN AND TRY SOMETHING NEW!

I was inspired to make this at home because lately I’ve been feeling the travel bug, but know I have 10 months to go before we leave on our honeymoon. Usually, we’re able to pick up and go more regularly, but we have a wedding and honeymoon to save for this year. Who knew being a grown up would be so freaking expensive!!!

Instead of traveling, I opted to make a special dinner for my fiancé that would remind him of our travels. Saganaki was one of Rez’s favorite things to order on our vacation so I decided to take my own spin on the dish and serve it with a strawberry salsa.

Strawberries are in season right now and can be found pretty much everywhere! I was able to snag some super sweet local berries from the farmers market and was crazy-happy with the results. Make sure to serve this with a slotted spoon so you don’t get too too much liquid on the plate.

WASH BERRIES RIGHT BEFORE USING THEM. THEY WILL GO BAD QUICKLY ONCE THEY’VE BEEN WASHED!

Rez & I recently did a little road trip and ended up at a delightful winery called Sundance Vineyards, in Solvang California. While tasting wines, we sampled olive oils and balsamic vinegars made on-site. They were incredible! We tasted this 18 year old strawberry balsamic vinegar that I immediately knew I had to have.  I really felt like just yelling MINE! I was such a fan, I started making everyone in the tasting room try it and next thing you know; we’ve all bought the vinegar to take home, for ourselves and as gifts. It was $20.00 for a 200ml bottle, so not the cheapest but it was so worth the splurge. I used it in the recipe instead of balsamic glaze and it was heavenly. I only break out this little gem for special occasions, like bringing me out of my travel blues.

DON’T WORRY, IT’S 100% ACCEPTABLE TO SAMPLE WHILE YOU COOK

Halloumi Saganaki with Strawberry Salsa

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

To make this recipe gluten free, either skip the dredging all-together or use white rice flour and half the amount of tapioca starch.

Author: Peony

Recipe type: Appetizer

Serves: 4

Ingredients

• 1 package halloumi cheese (7 oz)
• 6 oz strawberries, hulled and diced
• ¼ cup red onion, very thinly sliced
• 1 jalapeño, seeded and finely diced
• 1 tbsp fresh lime juice
• 1 tsp honey
• ½ tsp lime zest
• small handful fresh mint & cilantro
• balsamic glaze to drizzle
• flour for coating the halloumi

Instructions

1. Combine all ingredients(except flour & halloumi) together in a large bowl, reserving a small amount of mint for garnish.
2. Cover and put the strawberry salsa in the fridge for a few minutes while you cook the halloumi.
3. Cut halloumi into ¼ inch slices, dip in water and dredge in flour if desired.
4. Heat enough oil in a small frying pan to cover base, fry cheese until slightly golden on each side.
5. Arrange halloumi cheese on a platter and top with strawberry salsa.
6. Finish the plate by drizzling with balsamic glaze and garnish with mint.

Notes

To make this recipe gluten free, either skip the dredging all-together or use white rice flour and half the amount of tapioca starch.

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The post Halloumi Saganaki with Strawberry Salsa appeared first on The Peony Life.