To continue the celebration of cucumbers, here is a cold soup recipe found by our Recipe Editor, Marla.
from: blogs.kqed.org/bayareabites
The herbs in here are up to you. I think dill goes exceptionally well with cucumber, but basil, mint, or cilantro would all work very nicely, too.
Ingredients:
3 cups plain yogurt
1/2 cup thick, drained yogurt, Greek style yogurt, or sour cream
1 garlic clove, peeled and chopped
2 tablespoons chopped chives or scallions
3 large cucumbers, peeled in alternating strips, halved, seeds scooped out
a generous handful of fresh dill, basil, cilantro or mint
a few sprigs flat-leaf parsley, optional
Salt and freshly ground pepper to taste
Preparation:
1. Combine yogurt, garlic, 2 cucumbers, and herbs in a blender. Puree until fairly smooth. You may have to do this in batches to avoid overloading your blender.
2. Pour soup mixture into a large pitcher and set aside. Grate or finely dice remaining cucumber and stir in for texture. Taste and add salt and pepper as needed.
3. Chill well. Serve very cold, topped with a little extra herbs and chives.
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