When the weatherman tells you to expect temperatures well over 100 degrees for the next 10 days, you’ve got to put your thinking cap on and get creative in the kitchen. As I collected two bags of cucumbers at the farmers market last Saturday, I knew exactly what I was going to make.
I have been threatening to make a cold cucumber soup for several months and, while I might be a day late and a dollar short, I eventually keep my promises.
A Cold Soup to Love
We used to eat this soup quite often in Mexico and it hits the spot on a hot day. It’s not heavy, but light and super delicious. Add some herbs to it and it’s even brighter in flavor. And add a few extra garnishes like diced cucumbers, diced tomatoes, chopped walnuts and a few sprigs of mint and the textures and flavors dance in your mouth.
There’s nothing quite like cooling off with a bowl full of cold cucumber soup. Considering we are still in the first week of August, this lovely weather may be here for a while so we better get used to it.
Stop by the Quarry Farmers & Ranchers Market this Sunday and get your cucumbers so this cold cucumber soup can keep you cool.
Cold Cucumber Soup
- 1 3/4 lbs. cucumbers peeled and seeded and cut into chunks
- 1/4 medium red onion peeled and cut into chunks
- 1 garlic clove peeled and stem removed
- 1 jalapeno stemmed, halved and seeded
- 8 large mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon kosher or sea salt
- 6 oz. plain yogurt
- 1/2 to 3/4 cup spring water
- Pinch of Maldon salt and a drizzle of extra virgin olive oil Non-optional garnishes
- Finely diced cucumbers, cherry or grape tomato halves, chopped walnuts, tiny mint leaves optional garnishes
Place all ingredients in the bowl of a food processor with 1/2 cup of spring water. Pulse a few times so the ingredients coarsely chop and then process until the soup is very smooth, about 2-3 minutes. If necessary, thin with the remaining spring water to the desired consistency.
Transfer soup to a bowl or container and refrigerate at least 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving to get it extra cold.
Ladle soup in chilled soup bowls or cocktail glasses and garnish with your chosen toppings, but definitely garnish with a pinch of Maldon salt and a drizzle of evoo. Serve immediately. This soup may be made in advance and refrigerated up to 2 days.