From Garden to Table

My very generous friend Marjorie dropped off a glut of cucumbers recently. I welcomed them with open arms. In fact, I needed both to hoist them. We’re not talking gherkins here, these were cucumber blimps. Torpedos. One was at least 16” and the rest not much smaller. I stared at the pile and debated what to do with them.

A simple salad of fresh tomato, red onion, and balsamic vinaigrette is always a delicious and refreshing way to serve cukes, but that would only take care of one of the huge specimens lurking on the counter. These monsters were too huge for pickles. Even my beloved tzatziki wouldn’t make a dent in my mountain of Cucumis sativus! What to do, what to do? As I also have a plethora of mint constantly threatening to invade, it was decided.

This recipe is easy, refreshing, and the slight kick from the mustard complements the crisp, creamy flavors.

Easy Cold Cucumber & Mint Soup
(Adjust recipe accordingly for cucumber blimps.)

4 (normal) cucumbers, peeled, seeded, and chopped
1 cup non-fat plain yogurt
1 cup light sour cream
3/4 teaspoon high quality, dry mustard, or to taste
1 garlic clove, finely minced
1/4 cup chopped fresh mint leaves
2 teaspoons sea salt
1 teaspoon fresh ground pepper

In a blender puree all ingredients. Taste to adjust flavors. Chill soup overnight to let flavors blend. Serve cold with a mint sprig for garnish.

- Adapted from Gourmet