theorems and corollaries contrived in the kitchen
Mid-September heralds by name the ending of summer, but I’d never know it day-to-day in Walla Walla. Each day the sun shines through 80-degree weather, and I’ve still seen some blackberries lingering. It’s still time to go outside and play; last weekend I led a beginner whitewater kayak trip on the Salmon River in Idaho, and we definitely had to dunk our heads (let’s face it— whole bodies) in the water a few times to keep cool.
In short, I feel no guilt in offering a full-summer recipe today. The student-run garden is right across the street from my house, and the cucumbers, kale, and herbs really made this soup sing. It made a glorious mid-afternoon snack on my sunny porch with some crackers and (non-dairy!) chèvre. ☛
→ omg, I have to mention this. I and my lactose-intolerant,
plant-based-food-loving body are obsessed with a new
cookbook book by Miyoko Schinner. Each time I try
fermenting, I fall more in love with the results. Miyoko
teaches how to make Artisan Vegan Cheese of amazing
variety and quality. My creative brain is exploding! ←
Before the recipe, two notes on the world, because history is having a field week.
A refreshing herby soup for summer! Comes together quickly in a blender.
Makes about 4 cups
2 lbs cucumbers – I used a combination of lemon cucumber and slicing cucumber
5 medium leaves Lacinato kale
1 can light coconut milk
1½ tbsp lemon juice
Roughly ½ c chopped herbs – dill, basil, parsley, sage
Sea salt and cracked pepper, to taste
Peel and seed the cucumbers, then chop into rough cubes. Remove the thicker part of the stems from the kale and roughly chop the leaves. Add all ingredients to a blender and puree until smooth. Feel free to taste the soup and add more lemon juice or herbs if so desired!
Chill in the refrigerator and serve in cups. Best enjoyed sitting outside in the sun on the porch or in the park!