COLD CUCUMBER SOUP

Too many cukes in your garden? This is a fantastic way to use up the summer cukes on a hot evening. Very refreshing and very different. 2 medium sized cukes for 5 cups of soup, it takes about 5-10 minutes to make.

2 good sized cucumbers:

  • If they are old and tough, peel them, if not, still peel one of them.
  • Cut unpeeled cuke in chunks and put into your food processor
  • Cut the other into quarters, lengthwise, remove the seeds and add the seeds to the food processor
  • Then cut the quartered cuke into ~ 1/4" thick slices or wedges and put into a bowl
  • Add to the food processor & puree:
    • 1 T lemon juice
    • optional variation - try lime juice, and add extra cilantro to the mix
    • 1 T mild honey
    • 1 1/4 t salt
    • 1 1/2 t freshly ground cumin
    • pinch cayenne
  • Add to the food processor & blend briefly
    • 1 c plain yogurt
    • 1/4 c cream
    • 4 oz tofu
    • 1/4 c chopped fresh cilantro
  • Add the pureed stuff to the chunks of cuke in the bowl, and refrigerate until you serve it
  • To serve, top with chopped chilantro or parsley. Chutney is also really delicious on top.
  • PS - this recipe works pretty well for tender zucchini, try it w/ tomato chutney or lime pickle.