Hot summers have me on the lookout for delicious recipes that don't require the stove or oven. Cucumbers are one of my favorite vegetables, so I figured I would try a chilled cucumber soup.  With a flavor like a drinkable tzatziki, this is now one of my favorite summer lunches (and I may have some cukes in the fridge right now, waiting to be pureed).

 

Here's how to make it:

2 english cucumbers OR 4 slicing cucumbers

2 cups yogurt

1 tsp garlic powder

2 tbsp fresh dill (or 2 tsp dried)

salt & pepper to taste

 

Start by peeling and seeding the cucumbers; if you're using english cucumbers, they should be seedless already. Cut the cucumbers in half lengthwise and then into about 1" chunks.  

 

 

Puree in a food processor until smooth - it will resemble a frozen ice dessert when it's done.  

Mix the cucumber, yogurt, and spices together until combined.

 

Cover and chill for a few hours, allowing the flavors to develop and the soup to chill.  Serve topped with croutons or with a delicious bread on the side, and stay cool!

 

 

I made this for our monthly Farmscape potluck in June, and with the temperature still in the 80s in the late afternoon, it made for a cool, refreshing option. Because it takes no time at all to prepare and just an hour or two in the fridge, it's a simple make-ahead dish that is sure to be a hit.