The O-So-Versatile Cucumber Soup

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.

Mozzarella Take One: Eggs and Harissa

I felt like I had to do something with the fresh mozzarella besides continually pulling off strands to eat plain. So I made this variation on an egg sandwich from Bon Appetit (via Epicurious) for dinner. No hot pepper relish (I didn’t have any), but everything else came together quickly with a grand reward: sophisticated taste and excellent use of the mozz. The lemon juice and olive oil made the Middle Eastern hot sauce harissa very usable (I’ve had trouble knowing when to use the jar that’s been hanging out in my fridge). It would have been grand with a glass of Sancerre, but I liked it with Granny Smith apple slices, too.