May 31, 2013

Ingredients

Р3 Cucumbers 1/2 cup Parsley, chopped
– 1/3 cup Mint, chopped3 Scallions, chopped
– 1 pint Buttermilk
– 6 oz strained Greek Yogurt
– Juice from 1 Lemon
– Salt & Pepper to taste
– 2-3 oz crumbled Feta Cheese (optional)

Directions

Peel cucumbers. Slice in half lengthwise and scoop out the seeds with a spoon. Sprinkle with salt and let sit for about 30 minutes (this helps remove some of their water). Coarsely chop. In a food processor or blender, combine cucumber, mint, parsley, scallions, buttermilk and yogurt. Blend until smooth, season with salt and pepper (I used a food processor, so there was still some texture to the soup, but you can always strain through a sieve if you’d like). Chill in the fridge until… chilled. Serve garnished with about an ounce of feta crumbled on top.

I just returned from Chicago on Monday (pictures to come) and am entering the final month of the busy event season. I have 6 more events that I’m planning/managing before the end of June (3 Bat Mitzvah celebrations, 3 weddings!), so the long weekend was a nice refresh before a lot of intense focus.

I’ve said this before, but the adventures I take are almost necessary in inspiring me when I feel like I’m in a cooking slump. New York is an incredible city for food, but sometimes it takes being out of your routine to realize that there are still worlds of ingredients to experiment with. Thank you to everyone who gave me advice on where to eat in Chicago! I didn’t make it to all of them, but I had some incredible food during my trip. The best meal I had came from a restaurant I went to a few years back during my first trip there. Anyone else as in love with Lula Cafe¬†as I am? We had a six course vegetarian tasting menu that was amazing… creative, beautiful and delicious! We managed to snag seats at the chef’s counter, so we got a nice view into the kitchen where all the magic happens. If you haven’t been there, I can’t recommend it enough!