Super Simple Chilled Cucumber Soup

Chilled cucumber soup is hands down one of the best ways to enjoy cucumbers when summer hits.

We are officially into the “yuck” part of summer that involves constant heat and humidity punctuated by rain that serves not to cool us off but instead to increase the humidity further.

I don’t tend to eat very many heavy meals this time of year. In fact, the thought of eating a steak or some pasta or a creamy soup almost makes my stomach turn. I’d much rather have something light and cool that will refresh me while I’m being braised in the Chicago summer.

I made this soup this week after not having made it in years. I had somehow forgotten about it, but I won’t be forgetting it anytime soon. So yummy and so easy – and better yet, no heat!

Chilled Cucumber Soup

Ingredients:
5 cucumbers
1/2 c fresh parsley, chopped
6 scallions, chopped
2 T fresh dill, chopped
1/4 c lemon juice
1 quart buttermilk
1 pint plain yogurt
Salt and pepper, to taste

Directions:
Peel the cucumbers and cut them in half, scraping out the seeds. Sprink the cucumbers with salt and let them stand 30 minutes. Drain the excess water. If you are using English cucumbers, skip this step.

While the cucumbers are drying out a bit, chop the parsley, scallions, and dill. Once drained, chop the cucumbers coarsely. Put the cucumbers, lemon juice, buttermilk, and yogurt in the blender, and blend at high speed.

Add the scallions and dill. Season to taste with salt and pepper (use a little less salt than you think you want – it will get stronger as it chills).

Chill well before serving. YUM!

And I know I know… pictures. Sorry, it disappeared too quickly. I can show you an empty bowl if you like!

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