I’m not dead. Just jet-lagged. The poor blog has taken a hit the last week or so, but I’m back on it. I’ve arrived in Vancouver and so has the sun. Today I was actually feeling hot, something that hasn’t been an issue for people in Vancouver at all this summer so far.
Being in Vancouver in the summer always makes me wish my grandparents were still with us so I could go and sit in their back garden, swing on their framed hammock and eat bowls of chilled soup and fresh raspberries. My grandmother was a big fan of the chilled soup, and although I couldn’t eat buckets of the stuff it is a nice way to start off a summer meal.
This recipe is from one of Vancouver’s favourite chefs, John Bishop. He runs an upscale restaurant in Kitsilano which inexplicably has always had a coat rack made of billiard balls in the window. A weird greeting for a $40 a plate restaurant.
Adapted from Fresh by John Bishop
- 6-7 cucumbers, peeled and seeded
- 1 large sweet onion
- 4 cups buttermilk
- 3-4 tablespoons chopped mint
- Pinch of sugar
- Salt and pepper
- Fresh mint for garnish
- Place a fine mesh sieve over a bowl and use a grater to grate the cucumbers and onions. Allow to drain for 5-10 minutes.
- Transfer cucumber and onion to a food processor or blender and process until smooth.
- Strain pureed vegetables through the sieve, discarding any solids.
- Whisk in buttermilk, mint, sugar, salt and pepper to taste.
- Chill for at least 2 hours and up to 24.
- Serve in chilled bowls and garnished with mint.