Log Cabin Chronicles

greg duncan

© 1998 John Mahoney

The Gallivanting Gourmand

Cucumber Yogurt Soup

GREG DUNCAN

I was pleased to find out in a recent Stanstead Journal that I am not the only person In Quebec who goes into grocery stores and turns the packages around so that English labels face the aisles.

My penchant has been more prevalent at pharmacies where it is very frustrating when you're not feeling well to search for a remedy that is not displayed in your native language.

The whole topic leaves me wondering just how many other people furtively do the same thing from time to time. That being said, I will admit that anything on display that is not customerwill lose customers, regardless of language.

I prefer to identify a product by its bold lettering and graphics. I believe in most cases that a good graphic amply describes what the product is and that the only necessary wording should be about quantity, quality, price and ingredients. Branding has done that, and more and more food producers are jumping on the brand bandwagon. You know who they are and what they sell by their logo alone.

Enough marketing mumbo-jumbo. It's time to get on with something a little more edible.

My inspiration this week comes from another Journal item about good old' farmer Johnston and his cucumbers. It seems his cat has developed a taste for them, and why not? They are crunchy, watery, cool vegetables that I suspect provide this cat with much-needed relief from the summer heat.

As there was no mention as to whether this cat in question resided indoors or out, I presume seeing as how it was caught sneaking the cucumber to the barn, that perhaps this cool kitty has a litter of little cucumber-munchers to feed and water.

Does she chew the cuke and have little morsels for her young and if so how long will a good-sized cucumber last? Does it feed a family of four? Perhaps Mr. Johnston will have an update. Either way, this cat is cool as a cucumber and you too can be if you indulge.

Cukes have been known for their cooling properties for centuries and there is hardly a part of the world that doesn't enjoy them. When sliced in rounds and placed on your eyes, a cuke will provide relief from daily stresses. When grated and added to yogurt, your tongue will be grateful after a fiery curry. Simply drenched in a vinaigrette, your tummy will digest better. Placed between little triangles of bread, wedding guests will swoon. Ah...

The cucumber - so good fresh, yet so good pickled.

Here is a recipe for a low-cal very cool soup.

Cucumber Yogurt Soup

    2 cucumbers, peeled, seeded and chopped
  • 1/2 cup chopped onion
  • 1-1/2 cups plain low-fat yogurt
  • 1/2 cup chicken stock
  • Salt and pepper
  • Chopped fresh dill
In a food processor or blender, mix cucumbers and onions until smooth; blend in yogurt and chicken stock.

Season with salt and pepper to taste.

Transfer to a bowl; cover and refrigerate until chilled.

Sprinkle with fresh dill.

Makes 4 servings.


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Copyright © 1999 Greg Duncan/Log Cabin Chronicles/8.99