The Best Way To Use Garden Cucumbers
This is all well and good, as long as I remember to pick them daily. As careful as I can be, hunting for cucumbers in the tangle of leaves and vines, I do miss them occasionally, only to discover a monster cuke hiding perfectly camouflaged under a leaf! Like zucchini, left to their own devices, cucumbers will grow to ginormous proportions, resulting in a thick-skinned, seedy bat. What to do with extra large cucumbers? Make chilled cucumber soup! Even if you don’t have a garden (or the problem of monster cukes), cucumber soup is a great way to put cucumbers to good use.
How To Make an Easy Cucumber Soup
This cold cucumber soup is incredibly easy to make, taking no more than 10 minutes. All you have to do is peel and seed the cucumbers, and pulse them in a blender with a little chopped onion, buttermilk, sour cream, olive oil, dill, salt, and pepper. If you don’t have buttermilk or sour cream, you can sub with plain yogurt. It’s a chilled soup that you can make ahead and eat for days. Perfect for hot summer days. Many thanks to my friend Sue Robison who gave me the bones of this recipe to play with. Enjoy!
How To Store Chilled Cucumber Soup
Refrigerate this soup, tightly covered, for up to 3 days. We don’t recommend freezing this soup. The consistency will not be the same when thawed.
More Cold Soup Recipes to Try This Summer!
Spicy Zucchini Soup Cold Tomato Summer Vegetable Soup Watermelon Gazpacho Gazpacho Vichyssoise
At this point you can make ahead and chill.
