Show off kale in chilled soup

Kale Cucumber Soup

Kale Cucumber Soup

My transition to Hudson Valley gardening resulted in limited success this summer, as my cucumber crop disappointed (friends came to the rescue to share their bounty), but kale grew easily and tomatoes resulted in beautiful fruit. After gardening in steamy central Texas for the last several summers, here’s hoping I’m back on board with proper watering next season.

Kale from the garden provided the backbone of this cold soup. If you haven’t exhausted your garden kale, or if you’re looking to transform other crisp garden greens, you’ll love leafy greens in this soup.

Kale Cucumber Soup

5 cups rinsed kale, spines removed

2 medium cucumbers, peeled, cut into strips, and lightly salted

12 ounces plain non-fat yogurt

4 cups low-fat milk

Fresh ground pepper to taste

Salt (see cucumbers above)

Combine all ingredients in blender, and blend on high until smooth. Chill or serve immediately. Serves six as a starter, or four as a light meal with crusty bread.

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5 responses to “Show off kale in chilled soup

  1. Certainly looks like something different! Since I don’t have a garden that produced kale or cucumbers this year, I will need to put these great items on my next grocery list!

  2. Pingback: On the Tasting Menu: Kale « Sheila Squillante

  3. I made another variation with zucchini. Give it a try!

  4. Whole Foods sells a good kale salad, very easily copied at home. Blanch the kale, or boil/steam briefly. Drain then add a couple of tablespoons of toasted sesame seeds and a dash of olive oil or toasted sesame oil, salt and pepper. And that’s it!

  5. We can usually count on Whole Foods with the kitchen counter intelligence . . . nice sesame booster. I’ll try that one.

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