So, maybe you’re a gardener and you’ve got a cucumber bounty on your hands. Many do this time of year. It’s nice to put them on salads or maybe make a salad out of them, but another fantastic use for cukes is a chilly soup. It’s so refreshing on a hot day to have the crisp cucumber flavor on your tongue.
In a certain mood, I can even convince myself that some of this soup is “just as good as having ice cream.â€ Sure, it’s not sweet, but it does cool you down the same way. And that’s a good thing come August in New England!
This recipe is so easy you’ll wonder why you have never made it before.
CHILLED CUCUMBER SOUP
3 cucumbers, peeled, seeded, and chopped, plus a few very thinly sliced cucumber rounds
1 1/2 cups plain yogurt
1/4 cup sour cream
Salt and pepper
1/4 cup chopped fresh dill
Fresh lemon juice, to taste
Cucumber slices, dill sprigs, for garnish
In a blender puree chopped cucumbers, yogurt, sour cream. Add freshly ground salt and pepper to taste and transfer to a bowl. Chill soup until ready to eat. Before serving, stir dill and lemon juice. Garnish soup with cucumber slices, and some extra dill sprigs.
Still thinking, “how am I going to use all these cucumber?â€ You can always put cucumber slices in your water for a more refreshing drink! Or on your eyes if they feel tired and saggy. Or a cucumber mask for your skin!!!