We who preach and write, do so in a manner different from which the Scriptures have been written. We write while we make progress. We learn something new every day. We speak as we still knock for understanding...If anyone criticizes me when I have said what is right, he does me an injustice. But I would be more angry with the one who praises me and takes what I have written for Gospel truth than I would be with the one who criticizes me unfairly. -Augustine


Here is a recipe for a cold summer soup that is to die for!

Ingredients

6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
2 teaspoons Essence, recipe follows  (see below)
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
Directions

Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup  (MAKE  SURE YOU DON’T ADD THE 2/3 OF A CUP OF THIS PART OF THE RECIPE LIKE I DID!!! JUST 2 TEASPOONS OF THE ESSENCE SPICE!!!)

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

http://www.foodnetwork.com/recipes/emeril-lagasse/cold-cucumber-soup-recipe/index.html

Published in: on August 2, 2011 at 5:24 pm  Leave a Comment  
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