Saturday, July 2, 2011

Cold Cucumber Soup


The last few times I've been to the Farmer's Market, Dave and Christin have had some gorgeous cucumbers, so I've laughed an unattractive, greedy laugh, scooped them up in my arms, and scurried off home.  Where I put them on the counter, scratch my head and go "What the hell am I going to do with all these cukes?"

Fortunately, last week, Pootie requested some cold soups. "Weench", he said, (long story on the nickname, but there it is) "Weench, would you make some cold soups for us for lunch?" And being the generous, sweet wife I am, who also happened to be loaded up with a bunch of cucumbers, I said sure.

For chilled cucumber soup, chop half a red onion.



If you're one of the millions of crazy people out there who think that red onion is "sweet" and "tastes awesome raw", knock yourself out and use it without cooking it first. Just don't make me eat it, and please refrain from breathing on me for 24 hours. I sweat mine in a pan with just a little drizzle of olive oil and a pinch of kosher salt.

Peel the cucumbers and slice them lengthwise. Scoop out the seeds. I use a grapefruit spoon, because I'm clever that way.


Roughly chop what you have left without the seeds and peels. For this I did 2 cukes and wound up with about two cups.



Or, you know, a little more.

Dump the cucumber, onion, 3 tablespoons of fresh dill, 1 tablespoon of fresh mint, 1 1/2 cups of plain yogurt, 1/4 tablespoon of celery seed, a few grinds of black pepper, 1/4 teaspoon of salt and a dash of cayenne pepper into a blender. I have to confess that I used about a teaspoon of dried dill instead of fresh. It's too hot here now for fresh to do anything but gasp and wither. Kind of like me.


Puree the whole thing until it's nice and smooth. Chill it.

Serve it to your Pootie with a sprig of mint or dill.


If you want to clean the margarita residue out of your blender and give this a try, here's the .pdf.

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