Pickle Soup (aka Cold Cucumber Soup with a McClure kick)
Last summer, our friend, babysitter, colleague, food blogger and all around great person Jessi came to visit us at our rented Michigan cottage with her boyfriend Jason (Dylan's guitar teacher, and an absolutely amazing musician). After sharing a pitcher (or two) of Oberon at one of the local bars, we convinced them to come back to the house for an impromptu dinner. We made a lot of great food that night, but the most momentous part of the evening came when I pulled out the jar of spicy McClure pickles.
Jessi was smitten, and when she made Cold Cucumber Soup later in the summer, she had a brilliant stroke of genius. SHE ADDED PICKLE JUICE. It was at that moment that a sweet summer soup became a sultry and spicy summer sensation.
Here is the recipe as I make it, just slightly adapted.
One seedless English cucumber, peeled and cut into 2 inch chunks (if you only have a cucumber with seeds, just remove them)
Small handful of fresh dill
1 cup plain Greek yogurt
1/2 tsp onion powder
1 can low fat cream of chicken soup (trust us)
1/2 cup McClure's spicy pickle juice
Freshly ground black pepper to taste
Combine everything in a blender. Chill for at least an hour. Enjoy!