sunflower

It’s been almost a month since I last wrote a blog post: I don’t think I’ve ever taken this long of a break! Why the silence? No particular reason except that I’m having a fun summer ;)

I haven’t taken any big trips or done anything super exciting: I’ve just been tending to (and eating/cooking from) my garden,

evening garden | healthy green kitchen

borage

cukes, tomatillos, pattypan

harvest

flowers


visiting beautiful sites that are close to where I live and walking my dogs a heck of a lot,

awosting falls

ducks on lake

winnie and ozzie minnewaska

ozzie rock

jake and ozzie

and doing a fair bit of relaxing with my family. I also researched and wrote a free-lance article and celebrated my 44th birthday! Both of my kids will be away at camp for the next couple of weeks, though, so I hope to get back to a regular posting schedule.

cuke on vine

My cucumber plants have really come through this year, probably because we’ve had a lot of rain (and I am not talking about a sprinkling here and there…we have had torrential downpours at least once a week). Some days I pick so many cukes, I’ve no idea how I am going to use them (and a few of them end up larger than I like because I miss a day of picking here and there). I’ve made lots of lacto-fermented pickles…

pickles

…but something else I’ve been making a lot is this Cold Cucumber Soup. It’s a great way to use up cucumbers (especially the bigger ones that aren’t so great for snacking or pickling) and it’s delicious, too. It’s SO refreshing on the really hot days we’ve been having lately.

Cold cucumber soup from Healthy Green Kitchen. Perfect for a hot summer day.

Cold Cucumber Soup

Yield: 2+ servings

No cooking is required for this delicious cold cucumber soup. Be sure to remove all of the cucumber skins and seeds; another option is to use seedless cucumbers.

I prefer the soup thick, so I can eat it with a spoon. If you prefer it thinner, you may add more yogurt and/or buttermilk, or maybe add a bit of olive oil, vegetable broth and/or water.

Ingredients:

*3 medium-large cucumbers (I use slightly overgrown Kirby cucumbers)
*small handful of fresh dill (you can also add some fresh mint, if you like)
*squeeze of fresh lemon juice
*approximately 3/4 cup Greek yogurt (you may use a little less/more to taste)
*approximately 1/4 cup buttermilk (you may use a little less/more to taste)
*1-2 cloves garlic, peeled
*Sea salt and freshly ground pepper to taste

Directions:

1. Peel the cucumbers: be sure to remove all traces of skin.

2. Slice cucumbers lengthwise and use a spoon to scoop out all of the seeds.

3. Cut up the cucumbers, then use a blender to blend them with the rest of the ingredients. Blend until smooth if that's the texture you prefer, or leave your soup a little chunky.

4. Eat right away or chill in the refrigerator until ready to serve.


cold cucumber soup

Similar Recipes:

Cold Cucumber Yogurt Soup from Food Republic
Cold Cucumber Yogurt Soup
Cucumber Mint Gazpacho from Food52

More of My Recipes Featuring Cucumbers:

Cucumber Sorrel Smoothie
Cucumber Sorbet
Seared Wild Salmon with Spicy Brown Butter and Cucumbers

 

2 Comments

  1. 1

    Susan — July 25, 2014 @ 2:23 pm

    This soup sounds delicious. Your garden gives you beautiful produce and flowers. I wish we were home enough to be able to do a veggie garden. For flowers I just let the wild ones do their thing, since we live in the desert. I decided to give up on ‘regular’ garden flowers after the daffodils and crocuses I brought with me died; they had pretty much looked stupid here, anyway. Looking forward to trying your soup.

  2. 2

    Mardi (eat. live. travel. write.) — July 25, 2014 @ 5:21 pm

    Your summer photos are gorgeous :) And I love the look of this soup!