Cucumber soup, cookies on menu

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. This versatile soup is from Ann Blaylock via Joe Riddle. The soup can be served hot or chilled. Blaylock says it is especially good when the flavors have a day or two to meld.

Ann’s Cucumber Soup

1 tablespoon olive oil 2 cloves garlic, minced 1 small onion, diced 4 cups peeled, seeded and thinly sliced cucumbers, divided use 1 ½ cups chicken broth ½ teaspoon salt Ground black pepper, to taste Pinch ground red pepper (cayenne) 1 avocado, peeled, pitted and diced 1 tablespoon lemon juice ½ cup yogurt OR whipping cream ¼ cup chopped fresh parsley

In a large saucepan, heat oil over medium heat; add garlic and onion and cook, stirring occasionally, until tender, 1 to 4 minutes. Add 3 ¾ cups of the cucumber slices, the chicken broth, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer gently until cucumbers are soft. Transfer soup to a blender, add avocado and lemon juice and blend on low. Chop the remaining ¼ cup sliced cucumbers. Serve immediately topped with yogurt or whipping cream, chopped cucumber and parsley. Or chill before serving.

Makes 4 (1-cup) servings.

Jenny Ann Boyer shares this cookie recipe, which uses cake mix as a base.

“These are wonderful and very easy,” Boyer writes. “I usually double the recipe because it’s easier just to use an 8-ounce Cool Whip. Double everything but the almond extract.”

Boyer notes other flavors of cake mix, as long as they do not contain pudding, can be used. And the flavoring/extract can be swapped as well. 1 box Duncan Hines Butter Recipe cake mix (do not use pudding cake mix) 4 ounces Cool Whip 2 tablespoons butter, melted 1 egg 1 teaspoon almond extract Ground nuts, optional Coarse sugar, optional

Almond-Flavored Cookies

Heat oven to 350 degrees. Place cake mix in a bowl. Mash out lumps. Add the Cool Whip, butter, egg and extract and mix well. Dough will be stiff. Divide dough into rounded teaspoons. Dip in nuts or sugar, if desired. Bake on ungreased cookie sheets for 10 minutes.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.