Chilled Cucumber Soup
This soup is perfect for summer dinners! A light and cooling vegetable, cucumbers help us replenish the fluids and minerals lost in our perspiration, leaving us “cool as a cucumber.” Bonus: cucumbers are surprisingly rich in Vitamin E!
In the farmstand: cucumbers, garlic, scallions (white and light green part), fresh dill, good olive oil
- 1 lb cucumbers washed well, halved and seeded, coarsely chopped
- 1 cup plain yogurt
- 2 Tbsp lemon juice
- 1 clove garlic
- 3 scallions (white and light green part) cut into 1/2 inch lengths
- 2 Tbsp + 1 Tbsp fresh dill chopped
- 2 Tbsp good olive oil
- salt and pepper to taste
Reserve 1 cup of the chopped cucumbers. Place the remaining cucumbers in a blender or food processor with the yogurt, lemon juice, garlic, scallions, 2 T of dill and olive oil. Blend until smooth. Chill soup for at least 2 hours (preferably overnight) before serving. Finely chop the reserved cucumber. Drizzle a bit of olive oil on each serving and garnish with finely chopped cucumber and extra dill.