Originally published August 2010
As the last hot days of summer descend, thought another cold soup would be nice. Off to the movies and lunch. Oh, yeah and then to the farm stand for ingredients! The fun of this soup is you mix the two colors separately and then swirl them together in individual bowls. Let your artist loose.
Cucumber and Tomato Cold Soup
- ½ bunch cilantro*
- ¼ onion
- ¼ cup limejuice
- ¼ cup buttermilk
- ¼ cup sour cream
- ½ tsp salt
- ½ tsp pepper
- 5 large cucumbers, peeled, halved and seeded
- 1 jalapeno
- 1 large tomato, quartered
- ¼ cup chopped cilantro for garnish
Large serving bowl, blender/food processor
Place all ingredients but jalapeno and tomato into food processor or blender and blend until smooth. Pour into serving bowl. Next blend together tomato and jalapeno. Pour into the center top of cucumber mixture and swirl outward with a knife, to create a decorative effect. Serve with cilantro for garnish.
* if you hate cilantro, omit, substitute parsley or some chives.
Yesterday I went Googling around looking for good ideas for using the onion jam and clicked on a smittenkitchen link. It’s always a good idea to take a look at whatever she puts up over there. She was using some onion jam on a pizza, along with home made ricotta and some prosciutto. Hmm…homemade ricotta. It looked easy enough. We were going out Saturday morning anyway, so we made sure to buy the whole milk and some buttermilk the ricotta recipes were calling for.
Add 2 cups of buttermilk to 2 quarts of whole milk in a heavy sauce pot. Turn the heat up high and scrape the bottom to prevent scorching.
Then gather the edges of the cheesecloth with a rubber band and use a skewer or something to let it hang over the sink or a bowl. Anything to catch the liquid as it drains out. Discard the liquid, don’t squeeze the cheesecloth to hurry it.
With soups and stews on the menu this week at my house, biscuits were needed. These are Buttermilk Biscuits with a side of the homemade Apple Butter.
- 2 cups flour
- 3 tsp baking powder
- ¼ tsp baking soda
- 1/3 cup shortening
- ¾ cup milk
- 4 tbsp powdered buttermilk
- 2 tbsp melted butter to brush on formed biscuits
Pre-heat oven to 450 degrees. Mix dry ingredients, make a center hole in the dry ingredients and cut in shortening and add milk. Blend together, then knead 10-12 strokes on a floured surface, roll out to ½” thick, cut into 8-10 biscuits. Place on baking sheet or my favorite, a cast-iron skillet (I have to use both my 10 inch and 8 inch – a 12 inch would easily hold all 10).
Bake for 12 minutes or until golden brown.