Is it a midwest thing or did a lot of you grow up hearing the phrase “cool as a cucumber?” It was certainly a part of the lingo I heard as a child. Unfortunately, it can be hard to be as “cool as a cucumber” when the outside temperature is hovering around 100 degrees F. (that’s around 37 degrees C for my metric friends and family.) Any way you measure it, it’s hot!
On days when the weather turns that hot, I look to serve cool dishes as dinner entrees. This week we’ve been enjoying cold meals. One of them was “Cool as a Cucumber ” Cucumber soup! It’s really easy, requires absolutely no cooking, and can be made well ahead of time. If you’ve got a blender or a food processor you’ve got this dish made!
Cool as a Cucumber Soup Serves 2 as an entree with a little leftover
- 1 lb cucumbers (I find that two medium size cucumbers provide you with the required amount. You will be removing the seeds so purchase cucumbers that weigh slightly more than one pound)
- 6 scallions
- 1 cup chicken stock, more if the soup is too thick (Note: if you are going to consume the soup as soon as it is made use cold chicken stock.)
- 1 cup plain yogurt (do not use Greek yogurt)
- 1/2 cup sour cream
- juice of one lemon, divided
- salt and pepper to taste
Trim the ends off of the cucumber, no need to peel the cukes, and cut in half lengthwise. Using a teaspoon, scoop out and discard the seeds. Slice the cucumber into strips then into a dice. (If you are using a blender I recommend a smaller dice as it will process faster.) Set aside.
Cut the root ends off of the scallions and chop. Include the white and all of the green parts of the scallion.
Place the cucumbers and scallions into a food processor fitted with a metal blade. Add the chicken stock and puree until smooth. If you are using a blender you may need to process the vegetables and stock in two batches to achieve the desired smoothness.
Add the yogurt, sour cream and 2 Tbl of lemon juice and puree again until all the ingredients are well combined.
If you are not serving immediately, and I have found this soup is better if it has time to sit, pour into a container and season with salt and pepper to taste. And just like that, you’re done.
When dinner time comes around, stir the soup well. Add additional stock if the soup is too thick and additional lemon juice, salt and pepper if desired.
I serve this soup with garlic pita chips (follow this link on my blog to see the recipe for these addictive things!)
A great meal for a hot summer day!