Too hot to cook? Our cucumbers are so beautiful and abundant right now. Time to make pickles. AND time to whip up a batch of Cold Cucumber Soup. It’s a great way to start a meal on a hot summer evening, and a great way to use those cucumbers that were hiding under the leaves and grew a bit too big.
4 regular size cucumbers (or 2 jumbo size)
peeled and seeded if necessary
2 cups peach yogurt
2 cups plain yogurt
2 cups chicken broth or vegetable broth
2 Tbsp minced scallion or chive
3 Tbsp fresh mint leaves, chiffonade
salt and pepper to taste
Using a blender or food processor, puree the ingredients together in small batches. Chill well before serving. Garnish with mint leaves.
