I had been wanting to make a cold, summer soup and I was so pleased to see cucumbers and some early peaches at the farmer's market this week.
Luckily for me, the herbs came from pots on my back porch, and I already had all of the other ingredients which I think wound up blending together beautifully. This is not a difficult recipe at all but does require a bit of prep with the vegetable, fruit and herb chopping. Once that is done though, its all about the food processor or blender doing the work.
Last week we had a raw, vegetable and fruit summer soup. If you have not tried that recipe yet, you could pair it with this week's recipe and have a nice, cooling soup and salad combo.
Potato salad doesn't have to be a heavy, mayonnaise-laden affair. It can be zesty and refreshing when the cooked (and cooled) potatoes are accompanied by crisp, raw vegetables and dressed with lemon, oil and spices.