Today, Michelle, our farm manager at Charlestown Farm, told my mom that we have a bumper crop of cucumbers. Realizing that we would be eating these juicy vegetables for a while, I decided to find a new way to prepare them. After hearing my sister rave about a cucumber gazpacho she had had this spring, I resolved to make a cool cucumber soup that would take some of the heat off these blistering summer days. Here is my simple cucumber soup that is a bit sweet and quite refreshing.
This recipe serves 2 at the most, but it’s works perfectly if you double it. Just make sure it all fits in your blender!
Ingredients:
- 1 cucumber
- 1 small clove of garlic
- 1 bunch mint
- 1 tablespoon extra virgin olive oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ cup plain yogurt
- Salt and fresh ground pepper to taste
Directions:
- Peel the cucumber, slice it in half lengthwise, and use a spoon to remove the seeds.
- Cut both slices in half and place in blender.
- Grate garlic into blender.
- Strip the mint leaves, chop coarsely, and add to blender.
- Add olive oil, vinegar, honey, salt, and yogurt and blend.
- Add salt and pepper to taste.
- Enjoy!
Feel free to add more or less of the ingredients, plus some altogether new ones. I added red pepper flakes to one test and red wine vinegar to another. You could also add Tabasco sauce for some heat or maple syrup instead of honey. Just keep tasting it to make sure you like it!
charlestownfarmcooks 