New Cucumber Soup Recipe

I made a cucumber gazpacho last week from the last of my fresh grown cucumbers and it was truly delish. I especially liked this recipe because it uses fresh mint, which is also growing in my garden.

The soup is so refreshing on a hot summer day. And so easy to make! Using a mild jalapeno pepper gives it just enough kick.

Sadly, my cukes dried up during the heat wave. The vines seem to be coming back now, but it's too early to tell if I'll get anything more than a few flowers that never develop into fruit. That won't stop me from heading to the market and buying fresh cucumbers to make another batch.

Ingredients

1.1 3/4 lbs seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ pieces)
2.1/4 medium red onion – skinned
3.1 garlic clove – skinned
4.1 jalapeño – stem removed, halved and seeded
5.8 large mint leaves
6.2 tablespoons extra virgin olive oil
7.2 tablespoons fresh lemon juice
8.1 teaspoon maple syrup
9.1 teaspoon sea salt
10.1–6oz non-fat plain yogurt
11.1/2 to 3/4 cup spring water to taste

For the garnishes

1.1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered)

2.tiny mint leaves

3.lemon oil

1.Step 1: Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.

2.Step 2: Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.

3.Step 2: Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.

4.Cook’s note: The soup can be refrigerated up to 2 days.