Today I had to clean the counter which meant moving a pile of cookbooks, magazines, and recipe notes. One of the cookbooks is Cooking for Heroes and was handed out by the American Red Cross1 one time when Tony was giving blood. He’s given something like 12 gallons of blood; he’s O negative so they’re always trying to get him back.
The cookbook is a compilation of recipes submitted by various celebrities and politicians. I will try a few of these recipes, but probably not the Sugared Bacon Strips submitted by Arnold Palmer — the ingredients are ½-1 pound of bacon and a cup of brown sugar. Some snack, eh? As much as I love bacon and brown sugar, I chose to first try the White House Kitchen Garden Cucumber Soup. I had three cucumbers from the garden so I used them all. It was really easy but you need time to let it chill after blending.
Since I added a little extra cucumber and dill, I figured I could use a whole individual serving container of Greek yogurt, but you could put half of the container in the soup (~3oz) and use the other half to spoon on top as a garnish with sliced almonds or whatever you like.
Cucumber Soup
2 cups almond milk
2 large cucumbers
3 oz. whole Greek yogurt
2 T fresh dill
Peel the cucumbers, cut in half, and use a spoon to dig out the seeds down the center. Coarsely chop and add to a blender with the rest of the ingredients. Purée until smooth. Chill before serving.
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“Cooking for Heroes,” A Cookbook by American Red Cross Blood Services Mid-Atlantic Region & Greater Chesapeake and Potomac Region, Kristen M. Hatfield, 2010
