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.
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 do do with extra large cucumbers?
Make 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.
This 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!
Chilled Cucumber Soup RecipePrint
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 Tbsp chopped onion (white, red, or green)
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 Tbsp rice vinegar
- 1 Tbsp olive oil
- 2 Tbsp fresh dill, chopped
- 1/2 teaspoon salt
- Pinch black pepper
1 Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
2 Blend: 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.
3 Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.
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