Todays recipe is another one to keep you cool and it is perfect when your appetite is a little smaller because of the hot weather. I grew up eating this with a nice egg salad sandwich but sometimes change it up to chickpeas for protein.
I love the fact that I can make this first thing in the morning and let set in the refrigerator all day waiting for me to come home and just set it out then eat.
Based on your family size you may need to add or decrease the amounts but for a nice summer meal it’s great.
Chilled Cucumber Soup:
1 quart of buttermilk
1-2 medium cucumbers ( depends on size and how chunky you would like your soup)
Hand full of Green onions or 1 small purple onion
Fresh ground pepper to taste (I like to add “garlic pepper seasoning grinder” by McCormick)
Peel cucumber, chop green onions, grate cucumber and if using purple onion grate this as well. In container add grated cucumber and onion, pour in buttermilk add seasoning. Chill for the entire day. Best if served in chilled bowls.
1 Can of chickpeas washed and drained
Mustard, olive oil mayo ( vegan mayo)
Salt, pepper and garlic powder to taste
Bread of your choice
Pour chickpeas into dish, mash with a fork then add the mustard and mayo enough to make a tasty paste ( think consistency of egg salad ) now season to taste. Refrigerate the when ready make into sandwiches. This will keep well for a few days in the refrigerator.