Kale Cucumber Soup

My transition to Hudson Valley gardening resulted in limited success this summer, as my cucumber crop disappointed (friends came to the rescue to share their bounty), but kale grew easily and tomatoes resulted in beautiful fruit. After gardening in steamy central Texas for the last several summers, here’s hoping I’m back on board with proper watering next season.

Kale from the garden provided the backbone of this cold soup. If you haven’t exhausted your garden kale, or if you’re looking to transform other crisp garden greens, you’ll love leafy greens in this soup.

Kale Cucumber Soup

5 cups rinsed kale, spines removed

2 medium cucumbers, peeled, cut into strips, and lightly salted

12 ounces plain non-fat yogurt

4 cups low-fat milk

Fresh ground pepper to taste

Salt (see cucumbers above)

Combine all ingredients in blender, and blend on high until smooth. Chill or serve immediately. Serves six as a starter, or four as a light meal with crusty bread.