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Keeping Cucumber-Cool with Cucumber Soup

July 29, 2009
There’s nothing quite as easy to make and refreshing as no-cook, garden-fresh cucumber soup for dinner on a hot summer night!

(Original post from 7/29/2009 follows) Last night, coming up with a dinner item was tough. I refused to turn on the stove in a kitchen already cooking at close to 85F. Even turning on the bar-b-que sounded painful, so I put together a cold soup that required little effort and no heat source.

Cucumber on the Vine

Cucumber on the Vine

Today, we woke up to a house that had only cooled down to 77F overnight. And, later today, Seattle temps are expected to break all-time records over 100F — not a pleasant prospect. So, consider making up a batch of this soup early in the day and chill it for an evening refresher!

Remember to get out early in the day to harvest your veggies. Although these temps may be a strain on you, your veggie garden is likely thriving. Too much heat and/or not enough water and they may drop flowers or begin to show other signs of stress. But, likely, they’re producing like crazy right now. Keep up the harvests or your plants will begin focusing their energy on maturing seed inside the fruits already on the plants; this focus will result in less new, young fruit (aka veggies like cucumber, squash, beans, tomatoes, etc… for you to harvest later).

Cool Cucumber SoupPrint Print

  • 1 clove garlic crushed with sea salt
  • 2 cups greek yogurt (or strained yogurt)
  • 1 cup milk
  • 1 cucumber, peeled, seeded and grated
  • 1 Tablespoon chopped mint
  • 1 Tablespoon chopped parsley
  • salt & pepper

Stir yogurt and milk together. Add crushed garlic, chopped herbs, lemon juice, salt & pepper. Stir. Refrigerate until chilled. Before serving, taste and adjust with lemon, salt and pepper as needed.

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