Sarah’s comment the other day about having five pounds of cucumbers made me realize that I too have plenty of cucumbers right now.
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!
Cucumbers.
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.
Cukes peeled,
sliced and deseeded. Peppers too.
Cucumber Soup
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.
Or not.
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.
oh, awesome, I’m quoted on Mama’s Weeds! Let the fame and fortune begin!
I’m ready for it to begin too! Any day now…
I do cuke soup in my blender, as you suggest, and it is smoooth.
ps. I’ve never used gr peppers in my mix. Maybe that’s why your soup is supernatural green and mine looks a little pernicious anemia green. My version is yummy but way pale compared to yours. You’re not photo shopping your pics, right?
I do a little cropping and sometimes adjust the contrast, but nothing that makes green soup look greener than it really is!
I’m growing cucumbers right now so in a few weeks, if I have more than a couple for salads THIS THIS THIS is what I am making.
and I LOVE how you can make a picture look serene by simply not showing what’s around it.
I do that all the time because I am too lazy to actually clear the counter~
sheez!
xo
I will definitely make this again – it makes short work of cucumber abundance to be sure! You’ll have to report back once you try it!