You know I love to eat fruits and vegetables (I mentioned that a few days ago in this entry).
Really, I love food in general. Especially soups. Roasted red pepper and tomato soup. Wonton soup. Split pea and ham soup. Chicken and corn chowder. Guinness French onion soup. Spring asparagus soup. New England clam chowder. Egg drop soup. Southwestern pumpkin soup. Tom kha gai. Cream of mushroom soup.
But I’ve never liked chilled soup. Gazpacho? Take it or leave it. Chilled beet soup? Ick.
What I like about soups is how they warm you up, whether you like it or not.
So it was with a good amount of hesitation that I tried the recipe for Cucumber Yogurt Soup on page 192 of Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver with Steven L. Hopp. (By the way, click here to read all of my posts related to this book.)
I’m definitely still not a chilled soup lover but this one was pretty tasty. Probably a good recipe for others who, like me, are wary of chilled soups. :)