So what the heck can you do with a lot of cucumbers? Am I crazy or do people make cucumber soup? Cold cucumber soup? Haven’t I heard of that before? Doesn’t that sound right?
Yeah, that sounds right.
If you are a gazpacho lover, then cucumber soup will be right up your alley. Even if you aren’t a gazpacho fan (cause Zak’s not and he loved this) it could still be worth a try.
Start with – you guessed it!
And green peppers. Plus grab a few green onions, some salt, garlic, olive oil, vinegar and greek yogurt while you’re at it. And dill.
sliced and deseeded. Peppers too.
4 cucumbers, peeled and sliced, seeds removed
2 peppers, sliced
2 cloves garlic
4 green onions
1/4 c olive oil
2 Tbsp vinegar
1 c greek yogurt (I used 2% Fage)
1/2 Tbsp salt (approx.)
Dash of dill
Load all items in the above order in the food processor and fire away!
Four noteworthy items about this:
1. This makes a TON of soup. I’m talking 6+ cups. We knocked off a bunch of it at dinner tonight, but consider cutting this recipe in half. It would still make plenty.
2. You don’t need a food processor to make this. You can make this in the blender, you’ll probably have to do it in batches though. *I* had to do this in batches and my food processor is a beast.
3. Every cucumber soup recipe I looked at called for sour cream. I didn’t have sour cream, but I had greek yogurt. Considering I sub greek yogurt for sour cream everywhere else, I figured it would work here – and it did.
4. I bet avocado would be a great way to make this vegan. And raw! I would have gone the avocado route myself had I thought of it before writing this post. Dammit.
Chill for a couple hours before serving – but go ahead and try a sample bowl now.
Eat in peace and enjoy the cool, green serene scene.
I didn’t even use that spoon. Just slurp and go. Yeah yeah, cucumber soup is great. Clothes pin chains and bread crusts and tethered stuffed bunnies await. At least a bunch of those cucumbers are gone now.