After working in the heat and humidity today, we decided it was high time to remove the storm windows in our screened-in porch. It’s really our “family room” during the summer. Our dining room table is temporarily retired and we open the french doors. It is here that we have our morning coffee, our evening cocktail, eat our meals and play endless games of domino’s. Overlooking the lake, surrounded by trees and our flower gardens, it is our sanctuary at the end of a hectic farm day.
After a shower and Bloody Mary, I wanted to make something in contrast to the heavy humidity of the past several days. Remembering I had purchased beautiful English cucumbers from Real Food at the farmer’s market on Saturday; it was time to turn them into a refreshing chilled soup. This is super easy and just right for those night’s when your tired but want something quick and healthy. The olive oil gives this soup a creamy texture.
Tangy Cucumber Soup:
3 Persian or English cucumbers, ends trimmed and coarsely chopped
1/2 cup Greek yogurt
1/4 cup buttermilk
3 cloves garlic, pressed
3 Tbsp. fresh lemon juice
2 Tbsp. fresh chives, chopped
3 Tbsp. fresh dill or cilantro, chopped
1/2 cup extra-virgin olive oil (omit if you choose to drink this as a smoothie)
Kosher salt and freshly ground black pepper to taste
Place all ingredients except the olive oil in a blender. Puree until smooth. With the blender still running, gradually add the olive oil until incorporated. Transfer to a bowl and chill for at least an hour. Ladle into bowls and garnish with additional dill or cilantro.
Serves 4
Chilled soup or smoothie, you be the judge
“Live within your harvest.” —Persian Proverb
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