The cucumbers are coming in fast and furious. I’m pretty psyched, simply because they’re something I’ve never had an abundance of, before. The dusty, cobweb-laden area that is my mind actually has to think, a bit.
Or, better yet, let Victor think about them. He’s already made tzatziki, a cucumber salad, and now, a chilled cucumber soup!
It’s so nice being married to a man who can cook!
I picked three more cucumbers and Victor immediately set to work.
Chilled Cucumber Soup
- 3 cucumbers, peeled
- 2 cloves garlic, minced
- 1/2 red onion, chopped
- 1 cup sour cream
- 1 cup ricotta
- 1 cup greek yogurt
- 1 tsp salt
- 1/2 tsp white pepper
- 2 tbsp parsley, minced
- 1/2 tsp dill
- 1/2 tsp tarragon
- 1/4 tsp cayenne pepper, or to taste
Coarsely chop two cucumbers and place in food processor. Hold one cucumber aside. Place remaining ingredients in food processor and process until smooth, adding a bit of milk or vegetable broth to thin, if necessary.
Pour into bowl. Chop remaining cucumber and stir in.
Portion into bowls and drizzle with olive oil, if desired.
Perfection in a bowl. Lots of cucumber flavor and just a hint of heat. With a couple of slices of crusty bread, it was the perfect lunch.
There are easily a dozen more cukes out there in varying stages of growth, so we haven’t even begun to scratch the culinary surface.
I wonder if I can pickle some?!?
Stay tuned…