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Oh, The Irony… Of Cucumber Soup?

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The post is going to require a little bit of background/history for most of you. But guaranteed my mother is laughing her butt off right now. So, taking a trip in the way-back machine, back to oh… maybe my 10th or 11th year of life… we had a large garden and my mom was really creative and inventive in using up all the garden produce. When I say large, I mean we had 12 raised beds, and each bed was 22 feet in length. We grew a lot of our produce, and we also had an orchard for apples and pears. Supposedly there was a cherry tree there, too, but you’d have to ask the birds because I never saw any ripe cherries. 😉

In any case, I guess maybe we had a bumper crop of cucumbers one year or something. Or maybe it was one of those years when mom planted too many of one kind of vegetable. This happened once with zucchini. Four plants for four people. Needless to say, nobody would come visit us because they were tired of eating zucchini everything and then being sent home with more zucchini.

But I digress. So way back then, with a lot of cucumbers around, my mom got creative and tried out a recipe for cold cucumber soup one day. The way I was raised when it came to food was “you can eat it hot, or you can eat it cold, but you will eat it”, and mom was pretty clear that I didn’t have to LIKE it, but I did have to TRY it. Well, she set this cold cucumber soup down in front of me. I sniffed it. It didn’t smell super-appetizing. And it was cold. And it looked kind of milky. And I was out. Nope. Not doing it. Not trying it, you can’t make me. Well, mom and I argued about that. And the argument was taken into the kitchen, and one thing led to the next, and before I knew it, there was cold cucumber soup poured over my head. Yeah, I know, I had it coming.

Moving forward a few decades, here I am, in my kitchen, with a bunch of cucumbers from my friend Chana. Hm. What to do with the cucumbers? I’ve made cucumber salad before, and it was good. But I wanted to try something different. And it’s been awfully hot out lately (triple digits here), so maybe something cold and refreshing… like a gazpacho. Only made with cucumbers instead of tomatoes. So I find myself chopping up the ingredients for some cold cucumber soup. And oh, the irony of it all… it’s actually really good! Don’t tell my mom. Kidding, I’m actually taking her some.

This recipe is really easy, really tasty, and perfect for hot days. It only takes about 10-15 minutes to prep, depending on how many cucumbers you are using, and how good your blender is. You are going to want to chill it for a bit before serving, as it is best nice and cold.

Cold Cucumber Soup

Serves 4

  • 4 Cucumbers, large
  • 3-4 Tbsp Fresh Dill
  • 1/4 Sweet Onion, diced
  • 3 Tbsp Parsley (fresh, or the paste if you can find it)
  • 2 tsp. Dijon Mustard
  • 4 Tbsp Lemon Juice
  • 2 Cups Plain Greek Yogurt

Peel the cucumbers. Dice the cucumbers and onion, and add all the ingredients to your blender. Puree until it is smooth. If the consistency is too thick, add a little water. I didn’t find that necessary, but it may depend on how juicy your cucumbers are. Once pureed, refrigerate for at least an hour so it gets nice and cold.

Nutrition Information:

Calories 75; Fat 1g; Carbs 11g; Fiber 1g; Sugars 7g; Protein 5g.

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