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Cool-as-a-Cucumber Soup

Page history last edited by Kim Dunkelberg 15 years ago

Keep your cool with this refreshing, velvety puree - no cooking involved. Adapted from Farmer John's Cookbook by Farmer John Peterson.

4 cucumbers, peeled, seeded, and chopped (about 4 cups)

1-2 cups water

2 cups plain yogurt (or use 1/2 yogurt and 1/2 sour cream)

1 clove garlic, peeled and smashed

3-5 fresh mint leaves

2 Tbs fresh dill

1 Tbs honey

1 tsp salt, plus more to taste

2 scallions, trimmed and finely sliced

Combine cucumber with 1 cup water, yogurt, garlic, mint, dill, honey and salt in a blender or food processor. Puree, adding more water until soup reaches the consistency you prefer. Taste and add more salt to taste. Chill for several hours and serve in individual bowls garnished with scallions. 4-6 servings.