Photography by Angie Norwood Browne
I love Deborah Madison’s new cookbook, Vegetable Literacy!
Red Quinoa Cucumber Soup
1 cup red quinoa
4 t. olive oil
1 lb. cucumber
1 big handful of mixed fresh herbs, mint, marjoram, lovage, parsley, dill, basil,or sorrel
grated zest and juice of 1 lemon
chives for garnish
Cook quinoa and let it cool. Chop cucumber coarsely. Put cucumbers, yogurt, herbs, 1/2 salt and avocado in a blender.
Puree until smooth. If it seems too thick, stir in keifer to thin to good consistency. Stir in the rest of the oil, the citrus zest and juice, salt and pepper and chill.
Ladle soup into bowls and add quinoa and sprinkle with chives.
Recipe from The book Vegetable Literacy by Deborah Madison
Food styling by Emily Browne