I’m a member in good standing of the Cucumber Fan Club, especially during warm weather. Last summer, I spent weeks eating them dipped in an Asian marinade of soy sauce, hot sauce, and rice vinegar. Like air conditioning for the mouth.
This summer, though, I’ve got a blender. And cucumber soup might be the easiest, most refreshing, healthy, and inherently versatile soup I’ve made.
Custom-Made Cucumber Soup
Recipe for one serving:
1 chilled cucumber, peeled (I leave about 10% of the peel on, just for vitamins) and chopped into 3 to 4-inch pieces
Juice of 1/2 lemon or 1 lime
About 1 cup combination comprised of any of the following: buttermilk, plain yogurt, milk, sour cream, goat’s milk yogurt, etc.
A small handful of herbs (pick one): cilantro, basil, dill, chives
Good sprinkle of salt
Harissa, optional, for garnish
To make: Put everything into the blender. Whirl. Add a splash of water if desired. Pour into a bowl, garnish, and serve for lunch. Delicious with hummus and pita on the side.