The objective was a light refreshing meal utilizing a few fresh ingredients from the garden. I meandered through the garden picking a little of this and a little of that:
- a few small poblano peppers (without seeds) (blended)
- a couple small ripe red jalapeños (without seeds) (minced)
- a couple of green jalapeño (without seeds) (some blended, some minced)
- a few young green cayenne peppers (whole) (blended)
- young yellow summer squash (shredded)
- squash blossoms (chopped)
- a few skin on cucumbers (some blended, some sliced)
- a couple carrots (shredded)
- parsley (blended)
- fresh dill weed (blended)
- chives (some blended, some chopped)
- fennel fronds for garnish
Ingredients not from the garden were:
- cilantro (blended)
- celery (blended)
- nonfat Greek yogurt
All of the ingredients were fresh and uncooked, although the poblano peppers were charred and rinsed to remove the skins.
To render a nice green color only the items with green in them were blended. Ingredients of other colors were minced shredded or chopped. Blending them would have resulted in a not so visually appealing dirty brown color.
The blended ingredients were strained to remove the fibrous solids.
Sliced cucumbers, shredded carrots, shredded yellow squash, minced red jalapeños, minced green jalapeños and chopped chives were mixed with nonfat Greek yogurt.
Liquid from the blended ingredients was then mixed in and chopped squash blossoms were added.
After a couple hours chilling in the refrigerator this cold soup (or salad?) was refreshing with nary a hint of heat despite the multiple inclusions of chili peppers.