One of the great tragedies in life is that we often don’t truly appreciate people until they’re gone. As I reflected on my recent eulogy for our three cup Cuisinart, I realized that the same is often true of appliances – and that’s a shame.
That’s why I wanted to take a moment to acknowledge our immersion blender, a plucky little orange kitchen warrior that is often called upon to help out with a meal – and one that I am truly missing this week, as I try to make meals in a kitchen equipped with a Teflon-coated wok and a wooden thing that is neither spoon nor spatula. There is also a bowl.
Now here’s a fun (and germane) fact about vegetables: if they’re a little limp, any dish that calls for them to be pulverized probably won’t suffer. So when I see a vegetable that’s a little less turgid than I’d like it to be, one question I ask myself is: what would happen if I took my orange friend to it?
The most recent meal old orange and I made together was a refreshing cold cucumber soup – a favourite at our place that, I should hasten to point out, can be made with limp cucumbers. It’s one of the recipes in Bright & Bold collection on the 222 million tons app, but you don’t need to buy the app to get the recipe. It’s right here:
Cold cucumber-yogurt soup (serves 1)
- ½ cucumber (turgid or limp)
- 1 scallion (turgid or limp)
- 1 Tbsp cilantro
- ½ jalapeño pepper (turgid or limp)
- 1 small clove garlic
- 4 oz plain yogurt
- 1 tsp lime juice, freshly squeezed
- 1 tsp olive oil
- ¼ tsp salt, or to taste
- Chop the cucumber, scallion and cilantro coarsely.
- Remove the seeds and membranes from the jalapeño pepper, and chop coarsely.
- Crush the garlic.
- Using an immersion blender, blender or food processor, blend all of the above with the lime juice, olive oil and salt, until it looks like soup.
- Put the soup in the refrigerator to chill.