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,
visiting beautiful sites that are close to where I live and walking my dogs a heck of a lot,
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.
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…
…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 Yogurt Soup from Food Republic
Cold Cucumber Yogurt Soup
Cucumber Mint Gazpacho from Food52
More of My Recipes Featuring Cucumbers:
Cucumber Sorrel Smoothie
Seared Wild Salmon with Spicy Brown Butter and Cucumbers
Cold Cucumber Soup
- *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
- 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.