By all rights, this should be considered a guest post. I'm not a huge fan of cold savory things- they just don't light my fire. Other than sushi, I've been coming around to salads in the past few years. Beyond that…not so much. Pasta salad? Egg salad? Coleslaw? No. I can be a bit of a picky eater, I'm ashamed to say. Chilled soup really does not pique my interest.
I remember one very fine-dining experience where one of the courses was a tiny ball of spun sugar encasing french onion broth. Before my brain could process 'the broth will be cold or the sugar would melt' I had already popped the whole thing in my mouth. Flooded with cold onion flavor, which of course I had no choice but to endure. Rich and decadent to be sure, but also one of my least favorite dining memories.
However, my mom has been making this cucumber soup for years. Every time she makes it, anyone who gets to have some absolutely loves it. 'It's so refreshing!' they say. 'So light and frothy!'. My mom calls it the perfect accompaniment to a picnic, a summer luncheon (actually I've never heard my mother use the word luncheon) or a starter course for a warm bbq.
It's simple, elegant, and allegedly delicious. Maybe I'll try it next year. Or maybe not. If you like chilled savory things, my mom is certain that you and your family will love this. This time of year, with the cucumbers in season, it's a fabulous way to use them up.
Here's how it's done:
First, peel about 1 1/2 cucumbers. You want 1 1/2 pounds altogether. Then slice them up thinly.
Next, dress your slices with sherry vinegar and salt. Then toss to coat, and let them sit for 30 minutes-an hour. Don't skip the marinating, or Mom says your soup won't have much flavor.
After the cucumbers have marinated, you're going to pour all the contents into your blender. Along with yogurt, heavy cream, and a big handful of fresh dill and parsley.
Once it's very well blended, add the hot sauce, and season with salt and pepper to taste. Blend again.
Chill for at least three hours before serving, but the longer the better. Mom stores it in big mason jars, so she can shake it up before pouring to serve.
1 1/2# peeled cucumber
1 T sherry vinegar
2 c whole-fat greek yogurt
1/2 c heavy cream
3 T coarsely chopped dill
2 T coarsely chopped parsley
8 drops Tabasco
salt and pepper to taste
Slice the cucumbers thinly, dress with sherry vinegar and season well with salt. Set aside for 30-60 minutes.
Add cucumbers and all juices from the bowl to your blender. Add yogurt, cream, and herbs- blend until very well combined. Add hot sauce and season with s&p to taste. Blend until well combined.
Chill for at least 3 hours before serving, and stir or shake well.