I was wandering around the Jack London Square Farmer’s Market in Oakland when I heard someone calling my name. I turned to see a good friend sitting at a vendor table. Sara had just finished doing a cooking demo for Cookin’ the Market, and she was excited for me to try her creamy creation.
Straight from the About Us page on their website, “Cookin’ the Market is a market chef program focusing on creating quick, nutritious meals using fresh, seasonal, locally-grown ingredients. Sharing free recipes, cooking tips, and cooking demonstrations around the San Francisco Bay Area. The program is a response to the pre-packaged, heavily processed and fast foods that have become so prominent in American meals. Cookin’ the Market emphasizes real ingredients, healthy recipes, and easy preparations to demonstrate that anyone, regardless of time or talent, can cook delicious and nutritious foods that not only taste better, but are also better for you.” (read more)
This delicious, refreshing green soup couldn’t have entered my life at a better time. I have cucumbers coming out of my ears from the front yard garden! I was excited to go home and replicate her recipe, which I’ve since made no less that four times. I think it merits a share and a nod to this awesome program and my awesome friend Sara.
While it’s superb straight out of the blender, I’ve also found that it’s even better after it’s been in the fridge for a day. So if you have time to make it a day in advance you should!
- 1 large cucumber or 2 smaller ones
- 1/2 cup organic greek yogurt
- 1 tbs fresh mint (about 10 leaves)
- 1 tbs fresh chives
- 3 scallions
- Juice from 1/2 a lemon
- 2 tbs extra virgin olive oil
- 1/2 tsp salt
- Black pepper to taste
- Peel the cucumber and chop into 3 or 4 pieces
- Place all ingredients into a high-speed blender and puree until completely smooth
- Serve with a garnish of chopped scallions and a drizzle of olive oil