It’s been a challenge to turn the stove on this week. I feel so lucky to live on an island in the middle of the ocean, where there is almost always a breeze and it’s usually 10-20° cooler than the mainland. The past few days have thrown that notion out the window however, with temperatures in the mid to high 80’s with heavy duty humidity...Okay, no more complaining about the weather. How about the topic of cold soups?
I keep hoping to see field tomatoes at Bartlett’s and they are still not in! Moors End has some that are a little funky and misshapen. Just not a great year for the tomatoes, I guess. But cucumbers on the other hand....They are spectacular! I love the English variety from Moors End-advertised as “burpless”, they have few seeds and are super crispy and refreshing. Just the thing for making a quick batch of cold cucumber soup!
I fed two ladies for lunch and this recipe made exactly enough. I have also made it for a crowd and the measurements may be easily doubled or tripled.
Cold Cucumber Soup
ingredients
1 large English cucumber (just about a pound), peeled, seeded and chopped
1 cup of plain yogurt (literally any kind you like, even dairy free)
1/2 cup of buttermilk (or water if going dairy free)
1 tablespoon of minced shallot
1 clove minced garlic
2 T sherry vinegar
A handful each of minced parsley, chives, and dill
Salt and pepper to taste
Water to thin the soup
Method
Literally dump all the ingredients, except the salt, pepper and water into a blender and blast at the highest speed until puréed. Add the last three ingredients to suit your preferences for flavor and consistency. Serve super cold with some more herbs on top, or croutons, or an herb oil...
