My little garden in the backyard has finally started producing something! After a REALLY disappointing zucchini season – read: Lack Thereof – the garden has made up for things by giving me a ton of cucumbers. I planted lemon cucumbers, regular old green cucumbers, and miniature white cucumbers. I’ve foisted some off on the neighbors, and have been eating a lot of them fresh out of the garden, but there are still too many. So, I found a wonderful recipe for cucumber soup. I doubled the recipe, using three green cukes, two lemon cukes, and two of the over-ripe white cukes that turned bright yellow. Used cilantro, oregano, basil, and sage from the deck herb planters, plain old water instead of broth, and left out the avocado. My soup isn’t bright green like the picture in the recipe, but I let the onion get a good carmelization going which contributed to the brownish tinge to the soup. It’s great both hot and cold, with or without the dollop of yogurt.
Cucumber Soup:
Cucumbers – My Garden
Herbs – My Garden
Goat’s Milk Yogurt – Shellbark Hollow Farm
Garlic – North Star Orchard
Non-local – pepper, olive oil, lime juice, salt, cayenne pepper
