Cold Cream of Cucumber Soup

I was able to pick a few GIANT cucumbers from the garden I told you about in my last post and this recipe was the perfect way to use up the cukes and eat something cool and refreshing on yet another hot summer day!!

Cold Cream of Cucumber with Dill and Yogurt

Serves 4 and is vegetarian!

3 cucumbers, each about 5 inches long, ends trimmed, unpeeled, cut into large chunks

2 sour dill pickles

1 cup plain low-fat yogurt

1 cup heavy cream

1 tablespoon lemon juice (I was out, but lime juice worked just as well)

1 tablespoon finely chopped fresh dill or dried dill

salt and pepper

Put cucumbers, pickles, yogurt, cream, lemon (or lime) juice and chopped or dried dill in a food processor. (I have a very tiny food processor, so I did cucumbers in multiple batches, and a batch of the pickles. I then mixed everything together in a mixing bowl. Just make sure your cukes and pickles are blended up into pulp.) Season with salt and pepper.

Cover tightly and refrigerate until well chilled, 2-3 hours.

For the adventurous: The recipe also suggests that you could add chopped sweet red onion or shredded carrots to the mixture. It also suggests that mint could be substituted for the dill.

It literally took me about 15 minutes to put this together (plus the chill time). It turned out delicious! I bought some Naan bread and threw it on the grill for about 1 1/2 minutes each side and served that with the soup. Perfect combination.

So, go out in your garden (or a friend's garden, or take a trip down to your local farmer's market) and find some cukes and get cookin'!