hello buddies!

it’s been a while but i’m coming atcha today with this chill little soup for a hot little day. the contrast between the heat of the red pepper flakes and the cooling temp of the soup is real nice, if reminiscent of the contrast between this summer’s rising heat and how it’s all going up but the wages. and baby it’s time (for hozier to release this song already). so whether you’re suffering from a case of “summer almost over and i ain’t did shit but clock in and clock out” or of tryna navigate planning for the future during these “””””””uncertain times””””””””, treat yourself to a chilly soup that doesn’t require much more planning than making sure you have a couple cubes of ice in your freezer. enjoy, i love you.

-kara

chilled cucumber, peanut, and fresh herb soup with cumin-spiced roasted chickpeas (adapted from dishing up the dirt)

ingredients

for the soup:

  • 2 medium cucumbers, peeled and roughly chopped
  • 1/4 cup smooth peanut butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1/4 cup fresh dill
  • 1/4 cup fresh basil
  • 1/4 cup parsley
  • 1/2 teaspoon crushed red pepper flakes (+ more to taste, if desired)
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt + more to taste
  • ground black pepper to taste
  • 4 large ice cubes

for the chickpeas:

  • 1 15-ounce can chickpeas, rinsed, drained, and patted dry
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil

instructions

to make the soup:

place all ingredients in a blender and blend until smooth, stopping once or twice to scrape down the sides. if necessary, add a little water if you are having trouble getting things started. taste and adjust seasonings as needed. if the soup seems too thick, add a little more water to thin it out.

to make the chickpeas and serve:

preheat the oven to 425 degrees fahrenheit. grease a rimmed baking sheet and set aside. mix together the chickpeas, cumin, salt, and olive oil. spread out on the baking sheet and bake until they are crisp on all sides, about 15-20 minutes, tossing halfway through cooking. serve the soup topped with the chickpeas