This is the first of our theme weeks for the Southern SOLE Food Challenge. We set our sights on raw/vegetarian for this weeks theme.
My cucumbers are not ready to harvest yet, but many of the vendors at the farmers markets have beautiful cucumbers and I have picked up several over the past few weekends. They don’t last long, because I slice them and keep them in the refrigerator to snack on. When I got back from the farmers market on Saturday, I had to set aside 3 cucumbers so that I would have them for our Sunday night Raw dinner.
“Cool as a Cucumber” soup was on the menu. I have posted about this cold soup before, so I won’t re-write the recipe – click here to read the post I already put together. This cold raw soup is perfect for the any summer meal. I used homemade yogurt (technically, I have to heat the milk throughout the yogurt making process, so that isn’t “raw”
We had simple sliced tomatoes from the garden on the side. They were full of flavor.
Where was everything from:
- Yogurt – homemade using Strykly milk (100 miles)
- Cucumbers – Martinez Farm – Pleasanton, TX (64 miles)
- Garlic – from the garden out back (hop, skip & a jump)
- Dill weed – far far away
- Tomatoes – from the garden out back (hop, skip & a jump!)
You can click on the SSFC badge at the top of the post to see what the other participants did for our Raw Theme week.