Every year I plant cucumbers in my garden. And every year, my one plant takes over the bed (climbing over trellises put in place for other vegetables) and showers me with a daily supply of lovely cucumbers.
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!
No Blender? No Problem
If you don't have a blender, an immersion blender works for this soup. Instead of putting the ingredients in a traditional blender in Step 2, add them all to a large bowl and use the immersion blender to blend all the ingredients together until smooth. It may take a little longer, but you'll end up with the same result.
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!
Cold Cucumber Soup
If you don't have buttermilk or sour cream, feel free to substitute with plain yogurt.
2 large cucumbers (about 1 1/2 pounds total)
2 tablespoons chopped onion (white, red, or green)
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
2 tablespoons fresh dill, chopped
1/2 teaspoon kosher salt
Pinch black pepper
Prep the cucumbers, onion, and dill:
Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed.
At this point you can make ahead and chill.
Chill the soup:
Chill in a container in the refrigerator until cold.
Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.
|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 5g|
|Vitamin C 5mg||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|