I somehow like taking part in the Blogging Marathon, that is spearheaded by Valli. It seriously keeps my creative juices flowing. Otherwise, with the way my life is, I would happily be depending on my drafts and go on rather than creating something new! 😉 This month, it’s the version 86 and for this week, I chose “Scandinavian Cuisine”. Scandinavia is a region in Norther Europe and consists of Denmark, Sweden and Norway. Their food is said to be heavy on meat and fish, potatoes, dill, parsley, cucumbers and apples! I did quite a lot of search and as usual, finalized on three recipes, that I was sure my family would eat and enjoy. The first one had to be this cool and super easy Scandinavian chilled cucumber soup.
What is the specialty? No cook!!! Yes, you absolutely need no gas, no stove, no saucepan. Simply dump in all the ingredients into a jar and blitz till smooth! You can definitely have it immediately but as it sits, the flavors get better and better. Since I am off dairy for sometime, HD had it for two days and said that it tasted way better on the second day than on the first, even though I did keep it for four hours the first day before serving him. The aroma of the dill, parsley and mint as it blends with the cucumber, yogurt and other ingredients is amazing. It is an apt soup for the summers, when you don’t want to slog in the kitchen. Moreover it is really cooling and filling. Off to this really simple recipe…
- 3 medium cucumbers, peeled and chopped
- 1 cup thick yogurt
- 1 clove garlic
- 1 shallot (pearl onion)
- ¼ cup dill leaves
- ¼ cup parsley leaves
- 2 tbsp mint leaves
- Juice of 1 lime
- ½ tsp white pepper (to taste)
- Salt to taste
- 2 tbsp olive oil
- Blend all ingredients together till smooth.
- Allow the soup to rest in the refrigerator overnight or for at least four hours.
- Serve chilled!
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#86