May 24, 2012

Cucumber-Buttermilk Soup

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 I'm getting married!!!


I still can't believe it, and calling Paul my fiancé... completely weird. I wonder if I will get used to it before I have to start calling him my husband? 


I am 28 years old and most of my friends are married and on to kiddies, some even on their second kiddies, but somehow I just don't feel old enough to be a wife. I have to say though, I am marrying my perfect pair. He's a goofball like me in every way and that alone let's me know we are going to be happy for a long time.
Now here comes the zinger, my future husby {saw that on a friends blog and loved it} haha, ok, so my future husby is in the military and might be deploying over the next year so we decided that we're going to have a very short engagement and kick this wedding into go-time. 


We are looking to the fall which gives us about 4-5 months of planning so in the words of my girlfriend, it's Operation: Pull The Trigger time. 
First and foremost (along with finding a venue) is getting healthy and into shape. 


Now when I say healthy and getting into shape it means that not only do I need to start hitting the gym harder and taking care of my skin, but I need to put the beers down and kick this healthy diet up a few pegs. I try to do this on a regular basis but nothing puts motivation in your mind like having a million pictures of you to stare at for the rest of your life. 


Your wedding is a day to remember forever... and I will not be remembered for flabby arms. So I am searching out those delicious recipes with lots of flavor and very little waist line.
This no-cook soup is so creamy all due to the buttermilk and the diced cucumbers which add a refreshing crunch into each bite. Days here in Connecticut have been scorchers. Like this weekend with muggy, warm, rainy days. So this refreshing and light soup fills you with flavor without making you full. That is exactly the type of wedding-ready food I am talking about. I had the soup for dinner with grilled tilapia and it was excellent.


This soup would be the perfect lunch or served as a starter with grilled chicken or fish. The flavors are light, fresh and perfect for spring.
Cucumber-Buttermilk Soup
Time 15 minutes
Serves 4


Ingredients
2 cucumbers, peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving

Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.

Recipe adopted by Everyday Food


Enjoy!

5 comments:

Vicky said...

Congrats on your upcoming wedding! I love fall weddings because of the cooler weather and warm colors. Wouldn't you know I happen to have extra buttermilk in the fridge. I'll have to give it a try for sure!

Grubarazzi said...

Just a beautiful soup! And congratulations! I got engaged at 28 as well...and married by 30. Now, 2 years later I still feel behind / too young. LOL. Enjoy this time.

Peggy G. said...

Congrats on getting married! I just recently got married and it was one of the most unique and memorable days of my life! Enjoy it all =)

Heidi {Young Grasshopper} said...

looks incredible :)

Angie's Recipes said...

Congratulations on getting married!
This looks so refreshing and tasty.