By Jan Cheshire
CUCUMBERING!! Well, I know there is no such word, but that’s what I’ve been doing lately. Cucumbers are sneaky thing. In the garden you look at them one day and they are quite small. You check the next day and they are quite LARGE! You can only eat so many pickled cucumbers so I googled and asked: What can you do with cucumbers other than pickling?
Anyway, I found a great recipe for this very delicious cucumber soup. Great for those very hot days.
CUCUMBERING!! Well, I know there is no such word, but that’s what I’ve been doing lately. Cucumbers are sneaky thing. In the garden you look at them one day and they are quite small. You check the next day and they are quite LARGE! You can only eat so many pickled cucumbers so I googled and asked: What can you do with cucumbers other than pickling?
Anyway, I found a great recipe for this very delicious cucumber soup. Great for those very hot days.
CUCUMBER SOUP (serves 4)
Ingredients
2 large Lebanese cucumbers, peeled, chopped and seeded
1½ cups of plain Greek yoghurt
¼ of a cup of olive oil
1 lemon zested and juiced
1 clove of garlic finely chopped
1 tablespoon of finely chopped fresh dill
¼ cup of parsley
¼ teaspoon of salt
1 cup of chopped red onion
½ cup of cherry tomatoes
Method
Enjoy!
Ingredients
2 large Lebanese cucumbers, peeled, chopped and seeded
1½ cups of plain Greek yoghurt
¼ of a cup of olive oil
1 lemon zested and juiced
1 clove of garlic finely chopped
1 tablespoon of finely chopped fresh dill
¼ cup of parsley
¼ teaspoon of salt
1 cup of chopped red onion
½ cup of cherry tomatoes
Method
- In a blender, puree the cucumbers, lemon zest and juice, olive oil, garlic dill, parsley and salt until smooth
- To serve, pour into serving bowls and top with the red onion and cherry tomatoes.
Enjoy!