Food Fridays: Cool Cucumber Soup

13 08 2010

First of all, I would like to update you on last week’s experiment of fermented zucchini relish.  I let it ferment for about 4.5 days out of the fridge and the rest of the week in the fridge.  The outcome: PURE DELICIOUSNESS!

It tasted a little like salsa, which seemed strange as there were no tomatoes in it.  I ate it tonight with my dear friend BloodBeard on a beautiful omelette.  Between the two of us, we finished about 2/3 of the batch.  So, needless to say, it was a total hit and I will make more again.  YAY!

This week, has been lovely: super hot during the days and cool at night.  The day time heat inspired me to cook less and try more cooling foods.  As I am rather abundant in the world of cucumbers these days, I decided to try something that was mentioned in the book “Animal, Vegetable, Miracle” by Barbara Kingsolver (who is one of my inspirations in life).

Searching on the net I found a wonderful Martha Stewart recipe (of all things… really!).  I changed it around a bit and omitted the roasted beets because there was NO way that I was having the oven on 400 for 45 minutes.  Not even a little bit.

Here’s what I made

Meme’s Cool Cucumber Soup:

2T olive oil (for frying onions)

1 small and one medium onion, diced (you could use two small I’m sure, but I didn’t have any)

1 cube ground, frozen garlic scapes (you could use 2 cloves, or 6-8 fresh scapes too, but this is what I had around)

4 1/2 cups of sliced cucumbers, fresh from the garden if possible

1/2 cup water

1 organic lemon

1 1/2 cups non-homogenized, whole, organic yogurt (this is so freakin’ yummy!)


1. Saute onions and garlic (in whatever form you have it) in oil until translucent and soft, about 5 minutes.  Let these cool.

2. In a blender, whiz up yogurt, water, cucumbers and onion mixture.  I put the yogurt and water in the bottom of the blender because it allows for easier blending. This may need to be done in batches, depending on the size of your blender.

3. Put this mixture in a bowl in your fridge for at least a couple of hours.  I did mine all afternoon.

4. Add lemon juice and serve.

5. Bask in the refreshing tang of cool cucumber soup.

I fed this to three other people who all loved it.  It was not such a hit with little A, but she’s a little picky these days.  What can you do?

This, in all, took about 15 minutes to prepare and lasted me, and my friends, about four meals.  It is such a cool, refreshing snack too.  Did I mention it was cool and refreshing? 😉  because it really is!

In:joy this summer’s heat!