Having said this, I have collected a number of what I thought were special or unusual recipes and I happened to mention one to a friend who subsequently asked for it. As I was reading the recipe over again, it sounded so good I thought I'd go ahead and share it here. The measures are in US norms, but all ingredients should also be available in Europe. This will likely be a rare occasion, so if you don't like this sort of stuff, please don't be turned off by my blog and stop reading! However, if you are a bit adventurous and want something different for a hot summer day, I give you...
2 medium cucumbers, peeled, seeded, cut into quarters
1 cup cooled chicken broth ( I sometimes used canned, if it isn't too salty)
1/2 cup light sour cream or lowfat yoghurt
2 scallions, cut into 2-inch pieces
2 tablespoons lime juice (can also substitute lemon juice)
1/4 teaspoon salt (I sometimes substitute Garlic or Celery Salt here)
1/2 ripe avocado, pitted, peeled and mashed.
1/4 teaspoon hot pepper sauce (I have also been known to add more, but this is a matter of taste!)
1/4 cup diced red pepper
1/4 cup diced yellow pepper
Chopped parsley for decoration
Garlic or other seasoned croutons
In blender or food processor, combine cucumbers, chicken broth, sour cream or yoghurt, scallions, lime juice, avocado, salt and hot pepper sauce. Blend until smooth. Stir in diced peppers, saving a few as topping. Chill one hour before serving. Garnish with remaining diced peppers, parsley and croutons!
As a variation I have on occasion also added canned corn for a bit more texture.
For another variation, leave out the Avocado and you have White Gazpacho (also good, just not quite as thick!)
If I was better at this blogging stuff and picture taking, I could provide you with a great photo, however before I could take a nice one for posting, the bowl was already empty. Sorry!