BY KRISTIN CELESTE SHROEGER
— Too hot and humid to cook? Try this no-cook, cooling Cucumber, Herb and Goat Cheese Soup. This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Spring Hollow Farms and locally produced products from Black Star Farms and Food for Thought.
Cucumber, Herb and Goat Cheese Soup
Farm fresh local spring onion
Farm fresh local thyme
Farm fresh local chives
Local olive oil
Farm fresh local cucumber
Farm fresh local goat cheese
Remove root ends from spring onion whites, slice 1/4 quarter cup of whites and 1/4 quarter cup of greens and place in the glass base of a food processor. Remove 1 teaspoon fresh thyme leaves from stems and place in the food processor. Mince 2 tablespoon chives, place one in the food processor and reserve the other. Add 2 tablespoons verjus and 1 tablespoon olive oil in the food processor. Pulse all for 30 seconds.
Peel cucumber, chop 3 cups cucumber and place in glass base of food processor. Pulse for 30 seconds. Mince two tablespoons cucumber and reserve.
Add 1/4 cup goat cheese, 1 cup water, 1/8 teaspoon sea salt, 1/8 teaspoon white pepper and pulse for 30 seconds. Adjust seasonings as desired and pulse until smooth.
Serve soup with a sprinkle of minced cucumber, the remaining chives and a sprinkle of sea salt.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.