CHILLED CUCUMBER SOUP
SERVES 4 TO 6
A COLD CUCUMBER SOUP is a surprising and interesting way to deal with an abundance of cucumbers when they’re in season. This soup is light and refreshing and uses both raw and cooked cucumbers as well as their skins, which add great color and flavor. Best of all, there’s no waste.
FOR THE SOUP
1 tablespoon peanut or grapeseed oil
1 small onion, finely chopped
1 clove garlic, minced
1 teaspoon minced fresh ginger
1 cucumber, peeled (peels blanched and kept separate), seeded, and roughly chopped
Salt and pepper
1 cucumber, peeled and seeded, ½ chopped, ½ very thinly sliced
Large handful fresh flat-leaf parsley, blanched
Large handful fresh dill, blanched
3 tablespoons Greek-style yogurt
1 tablespoon honey
1 tablespoon olive oil
Fresh lime juice
Heat the peanut or grapeseed oil in a medium saucepan over medium-low heat. Add the onions, garlic, and ginger and cook until the onions are softened, about 6 minutes. Add two-thirds of the roughly chopped cucumbers and cook for a few minutes more, then add 2 cups water, salt, and pepper and simmer until the cucumbers are tender, about 8 minutes.
Combine the blanched cucumber peels, remaining chopped cucumbers, parsley, dill, yogurt, honey, and olive oil in a blender. Add the cooked cucumber mixture and blend until smooth, then add lime juice, salt, and pepper. Transfer the soup to a covered container and refrigerate. (If you’re in a hurry, chill it in an ice bath.) Serve topped with the sliced cucumbers, a sprinkle of chives, dill, and olive oil.
