Too many cucumbers in the garden!

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.” 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.



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?” 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!!!