CUCUMBER & CHIVE SOUP — what a refreshing first course for a summer dinner party! It’s also a delicious way to use up the large cukes in your garden. If you have a food processor, you can make this vegetarian, no-cook puree in about 5 minutes:
Cucumber and Chive Soup
Ingredients for approximately 4 servings
4-5 large cucumbers
1 Tbs fresh chives, roughly minced
10 fresh, whole mint leaves
1/2 Tbs sugar
1 tsp apple cider vinegar
4 heaping Tbs sour cream
Toss cucumber pieces and 1/2 Tbs sugar in a big bowl. Let sit for 2 minutes while juices are rendered.
Processing — Pour cucumbers and their juices, minced chives, whole mint leaves and apple cider vinegar into the bowl of your food processor. Process for 20 seconds or so, until a thick puree is achieved. Add sour cream, and process for 5 seconds more. Transfer puree to a clean bowl, and cover with plastic wrap.
Chilling — Set the bowl in your refrigerator for an hour or more before serving.
Serving — ladle soup into bowls, and garnish each, if you wish, with a dollop of sour cream, a sprinkling of minced chives, and a paper-thin slice of cucumber.
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