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Delightfully refreshing and ridiculously easy … a perfect chilled soup to cool you off this summer
Peel, seed and chop the cucumbers. Chop the scallions. Seed and chop the jalapeno. Chop the herbs.
In a large bowl mix the cucumbers, scallions, pepper, tarragon, mint, garlic, cayenne, oil, vinegar, and milk.
Puree the mixture using a blender on the highest setting, working in batches. Add the cream cheese to your final batch, and blend to combine. Then add that batch into the bowl and whisk everything together. Add salt and pepper to taste. Chill for 2 to 3 hours.
Serve garnished with fresh snipped chives.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!