There’s nothing like a crisp, refreshingly crunchy summer cucumber just picked from a garden, which is exactly when I like to prepare this soup. Sure, you can get them year-round, but why would you? As a raw meal, this dish requires the freshest ingredients for the most intense flavors. I prefer mine seasoned simply with a little salt and pepper, but you can add fresh dill to give it some Greek flavor, tarragon for French or mint to make it Indian! You could even add in a little hot sauce.
- 4 medium-sized cucumbers
- 2 cloves of garlic
- the juice of one lemon
- 2 cups of plain, greek-style yogurt
- 2 tablespoons freshly chopped parsley
- 1/4 cup of olive oil
- salt and pepper to taste
- sour cream (optional)
- bread (your preference, although I prefer a denser white or brown bread)
- additional finely diced cucumbers
First cut and de-seed the cucumbers (seeds get more bitter as the cucumber ages, so you don’t want that affecting the flavor). Place in a blender or food processor along with the garlic, lemon juice, yogurt, and parsley. Blend until smooth. (I actually like this soup to have a little crunch, so I serve it with some finely diced cucumber thrown in.)
Add salt and pepper to taste. My husband enjoys this with a dollop of sour cream, although you could use yogurt, as well.
Serve with bread and enjoy!