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Cold soup for a hot day

I have made batches of cold cucumber soup many times, following various recipes, having first experienced this refreshing delicacy at my favorite restaurant in Cape May, NJ, aka Louisa's! In fact, I bought the Louisa's cookbook and made use of it to use up the bounty of my better half's summer garden. Today, with the temp up to 90, I needed a quick and dirty lunch that would cool us both down after we spent the morning at the Colonial Fair at Banneker Park in Ellicott City. The BH (Better Half) proposed cold soup. Here is what I made, and it was everything I hoped for: fast and refreshing and healthy.

Cold Yogurt-Quinoa Soup for two

3 mini cucumber, skins included
1 medium zucchini (or summer squash) skin included
fresh chives, about 1/2 cup chopped
Fresh fennel, about 1/2 cup chopped
2 cups veggie broth
1/2 cup plain lowfat Greek yogurt
salt and pepper
1-2 Tablespoons of apple cider vinegar
1 Tablespoon of lemon juice

Buzz it all up in the blender until smooth. Taste and correct seasoning. Serve cold over chilled cooked quinoa in bowls. (I had previously soaked my raw quinoa for 2 hours previously, rinsed and cooked as usual. I had read that soaking it improves its digestibility. It turned out nice and fluffy. If you hate quinoa, try another grain, but make sure it is light in texture and not chewy).


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