Garden-fresh cucumber soup is perfect in summer!
When summer days are blazing, cucumber soup is one of the easiest go-to recipes. That’s because coming up with a dinner ideas can be exhausting. Plus, when the kitchen is already 85F, nobody wants to turn on the stove. In fact, even turning on the bar-b-que sounds painful. But, making a cold soup that requires little effort is perfect!
If you’re growing your own cucumbers for soup…
Remember to get out early in the day to harvest your veggies. That’s because this is when they’re the sweetest. And, it’s also when it’s the easiest on you and the plants to do hot summer day harvesting.
Although high temperatures may be a strain on you, your veggie garden is likely thriving. But, too much heat and/or not enough water and they may drop flowers or begin to show other signs of stress. Still, summer is when they grow and produce fast. So, keep up the harvests or your plants will begin focusing their energy on maturing seed inside the fruits already on the plants. And this focus will result in less new, tender cucumbers to harvest later.
Want other ideas to use up your cucumber crop?
Cool Cucumber SoupPrint
- 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.