We had a great time last night with wonderful food for Tasty Tuesday.
We started out with a beautiful insalata caprese. The "Arkansas Traveler" tomato purchased from Sweet Rose Farm might just be the BEST TOMATO EVER! Along with the mozzarella cheese and basil, I drizzled some of our best unfiltered, extra virgin olive oil and 15-year old balsamic vinegar on these sweet beauties-PERFECT!
Many apologies to the folks who missed out on the cool cucumber soup-I couldn't believe how fast we ran out! I think this recipe will be tried again before summer is over-ere it is so you can try it:
Cool Cucumber Soup
3 Cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coursely chopped (about 1/4 Cup)
3 Tablespoons chopped fresh dill, plus springs for garnish
Salt and freshly ground black pepper
1 medium tomato, seeded and diced
2 teaspoons olive oil
Directions
In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season to taste with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons tomato, drizzle with 1/2 teaspoon olive oil and garnish with a dill sprig.
Makes 4-1 cup servings
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