I can’t believe it is June already but with the heat wave that is sweeping across my area it feels like August. I was wanting something cool for dinner and decided on chilled cucumber soup and egg salad sandwiches, this time I took pictures of this refreshing soup so I thought I would give new life to this older post.
Chilled soup is so great at keeping a person cool and the chickpea sandwiches are a good different twist when you aren’t in the mood for egg salad.
Cucumbers are low in calories but offer so much help in the heat. They keep you hydrated, give comfort to sunburns or puffy eyes plus a great help with headaches and keeping your blood pressure in healthy range. Buttermilk has some great benefits too like reducing body heat and dehydration. Have some digestion problems? Buttermilk has been shown to help with digestion and even irritable bowels.
The benefits of the ingredients are so many, it’s just amazing how much this soup helps me on a hot day.
Hope this helps cool you down.
Todays recipe is another one to keep you cool and it is perfect when your appetite is a little smaller because of the hot weather. I grew up eating this with a nice egg salad sandwich but sometimes changing it up to chickpeas for protein.
I love the fact that I can make this first thing in the morning and let set in the refrigerator all day waiting for me to come home and just set it out then eat.
Based on your family size you may need to add or decrease the amounts but for a nice summer meal it’s great.
Chilled Cucumber Soup:
1 quart of buttermilk
1-2 medium cucumbers ( depends on size and how chunky you would like your soup)
Hand full of Green onions or 1 small purple onion ( white onions also work)
Fresh ground pepper and a pinch of salt to taste
Peel cucumber, chop green onions, great cucumber and if using purple onion grate this as well. In container add grated cucumber and onion, pour in buttermilk add seasoning. Chill for the entire day. Best if served in chilled bowls.
1 Can of chickpeas washed and drained
Mustard, olive oil mayo ( vegan mayo)
Salt, pepper and garlic powder to taste
Bread of your choice
Pour chickpeas into dish, mash with a fork then add the mustard and mayo enough to make a tasty paste ( think consistency of egg salad ) now season to taste. Refrigerate the when ready make into sandwiches. This will keep well for a few days in the refrigerator.