Remember all those cucumbers I picked in my garden? Well, they keep coming. Plus, we’ve been getting a steady one, two or three cukes in our CSA share each week. All of which is to say, I’ve had to find a few new interesting things to do with my cuke overload.
In my garden, I’m growing pickling cucumbers. This is the first year I’ve tried my hand at growing cucumbers, and though I’m still getting a handle on how quickly they go from pinky-finger sized babies to fat bumpy monsters, overall, we’re really enjoying them. We have enough to slice on salads almost every night, but with the pile I brought home last week, I decided to make refrigerator dill pickle chips! They’re not ready to eat yet…should be really interesting when I crack open the jar, seeing as this is the first time I’ve made them. Ooh, how I love a crunchy, garlicky dill pickle. I hope these are good, because I am envisioning them as a burger topping.
The other thing I’ve made: chilled cucumber soup. This recipe (from Ellie Krieger) is *perfect* for a night when you have about 10 minutes to prepare something, and/or it’s too darn hot to lift a finger. Well, okay, you’ll still need to lift your finger, but pretty much only to press the “on” button on your blender. Cucumbers, yogurt, fresh dill, a scallion, salt and pepper are blitzed together to make a deliciously tart, creamy, cool soup. So pretty garnished with some diced tomato and sprig of dill…
Cool Cucumber Soup
Adapted from Ellie Krieger
I’m currently without a blender, but used a food processor to prepare this and it worked just fine. You can’t get quite as fine a texture as you can with a blender, but it still tastes delicious. One other note: the original recipe recommends using nonfat yogurt; I actually used full fat because that was what I had on hand. Of course it tasted delicious. : )
3 cups plain yogurt
1 pound cucumbers (about 2 medium salad cucumbers, or 1 large English cucumber), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato (about 5 ounces), diced
2 teaspoons olive oil (optional)
Place the yogurt, cucumber, scallion, and dill in the bowl of a blender or food processor. Pulse until pureed. Taste and season with salt and pepper as needed, then ladle into bowls and serve garnished with chopped tomato, a sprig of dill, and a drizzle of olive oil if you like.