A soup and a side...My Chilled Cucumber Soup and Marinated Summer Vegetables Recipe by Monte

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Ingredients

far I can see the English Cucumber has about much to do with England as the
can put into mason jars and store in the fridge for weeks. Pull it out and let the olive oil un-cloud
and it’s perfect buffet item. You can
use these marinated vegetables in sandwiches too—think provolone and salami or
mozzarella and beef. As to required peeling of the peppers, I will only say, it
was surprisingly simple but oh so worthwhile.
Here are the recipes:
Recipe for Chilled Cucumber Soup
Serves 4 (can easily be doubled)
Active Time; 15 Minutes Total Time with chilling 1 hr 15 minutes.
1 long English Cucumber, peeled and
diced, in ½ inch pieces
2 cups Greek Yogurt Plain
1 cup Vegetable Stock or Broth
2 scallions, diced, white and green
parts
In a large bowl, combine the Greek
Garlic Cloves, Halved, rubbed over
squash and 2 zucchini (about 4 pounds), sliced on a diagonal 1/2" thick
garlic, vinegar, and remaining 3 tablespoons oil in a large bowl; season with

View Full Recipe at CHEWING THE FAT