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soup, before I forget

I haven't posted any recipes in a while, but I better get this one down before I forget it. So without further ado, Cucumber Cantaloupe Gazpacho:

- half a cantaloupe, cubed
- 3 large cucumbers, skinned and de-seeded
- 1 clove garlic, minced
- 10 spearmint leaves, finely chopped
- 1/2 cup sour cream
- enough milk to jump-start a blender
- dash of salt to taste
- dash of hot sauce to taste

Here's the real complicated part: put everything in blender and blend it. Best to prepare a few hours ahead of time and refrigerate to give the flavors a chance to mature. The color comes out a little funky, so I might try it with honeydew instead if I were planning to serve it to guests of the less-brave variety.