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Cold cucumber soup is summer refresher

Published on Wednesday, Jul 30, 2008

 

They're great for slicing in salads. They hold up to even the thickest dips.

Cool and refreshing, green and crisp, cucumbers are a natural summer chiller.

Recent rains have helped cucumbers burst from their vines and they are abundant now at local farmers markets and farm stands.

Here are two different takes on the summer classic, cold cucumber soup, one of which is vegetarian.

Perfect for lunch or dinner in the summer heat, this soup also works well as an hors d'oeuvre served in a shot glass.

Try one or both for a cool, rich and satisfying summer delight.

— Lisa Abraham

CHILLED CUCUMBER SOUP
3 English cucumbers, peeled and roughly chopped
1 cup Greek-style plain yogurt
1/3 cup sour cream
1/2 cup low-sodium chicken broth
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh chives, plus more for garnish
1/2 tsp. dry mustard
1 tbsp. fresh lemon juice
1/2 tsp. kosher salt
Lump crab meat or poached shrimp (optional)

Place the yogurt, sour cream, chicken broth, mint, chopped chives, mustard, lemon juice, salt, and half the cucumbers in a blender. Pulse until blended.

 

Add the remaining cucumbers and blend until smooth. Transfer to a pitcher or bowl and chill until serving time.

Garnish with crab meat or shrimp and minced chives, if desired.

Makes 4 to 6 servings.
— The Comfort Table,
Katie Lee Joel

CHILLED CUCUMBER SOUP
2 medium cucumbers, peeled, seeded and coarsely chopped, plus more for garnish if desired
3 medium scallions, coarsely chopped, plus more for garnish if desired
1 cup vegetable broth, homemade or store-bought
6 sprigs fresh dill or 1/2 tsp. dried dill
1 cup buttermilk
1/4 tsp. anchovy-free Worcestershire sauce
1/4 tsp. salt or to taste
1/8 tsp. freshly ground black pepper
Chopped avocado (optional for garnish)

Place the cucumbers, scallions, vegetable broth and dill in a blender. Cover and puree. Add the buttermilk, Worcestershire sauce, salt and pepper. Cover and blend until combined. Chill.

Add scallions, avocado, or cucumber chunks for garnish if desired.

Makes 4 servings.

Note: Fresh cilantro can be substituted for the dill. Use more broth instead of buttermilk to make this recipe vegan.

— 100 Best Vegetarian Recipes,
Carol Gelles

Find previous installments of This Week's Harvest and a list of local farmers markets at http://www.ohio.com/lifestyle/food.

 

 

Get the full article here.


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