When summer is giving the best, your garden make you a lot of beautiful gifts: cucumbers, zucchini, tomatoes, fresh herbs, peppers and so on. Last week I had the refrigerator full of medium size cucumbers, I love cucumbers, but…. How can I use them in a different way rather than a normal salad? Here is the solution: a cold soup. Boiled cucumbers with spoons of yogurt and fresh herbs, period. I was a little doubtful about the result, but I was wrong: the soup tastes really good, and fresh, is like a light green gazpacho soup. I will go for it other millions time, playing with different herbs.
Make 2 servings| 30 minutes to prepare, 1 hour to chill down
3 cucumbers, medium size
3 tbsp greek Yogurt, plain
4 tbsp Oil EVO
4 leaves fresh basil
4 leaves fresh mint
Some fresh dill
Salt & pepper to taste
Wash the cucumbers and peel them off. Cut them in big pieces and boil them for 30 minutes. Let them cool down.
In a bowl combine the boiled cucumber with the yogurt, part of the dill, basil, mint and oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 1 hour. Season the soup again just before serving. Pour the soup into bowls. Garnish with fresh dill and a drizzle of olive oil. TIP: A great add could be squeezed fresh garlic or little dices of red onion.