This soup grew out of a tzaziki sauce I made over the weekend. I just kept fiddling with it, and realized after tasting the final version that it was good enough to drink. So I did, a huge bowlful, and it was cold and lovely and light after working in the yard. I don’t love the acidity of tomato-based gazpacho but the appeal of light, cold soups in the Florida summer is undeniable. It was 98° yesterday!
This is also the height of the season for Kirby cucumbers, the small thin-skinned, almost seedless cucumbers grown by a few area farmers. You won’t see them in grocery stores often since they don’t keep well, so if you buy them make sure to eat them up within a few days. They are our family’s favorite cucumber by far. I bought 10 this week: 2 for this soup, 6 to add to the kimchi jar, and a few more for snacking and salads.
Cold Cucumber-Herb Soup
2 c whole-milk plain yogurt, organic if possible
1/4 c chevre
2 Kirby cucumbers, unpeeled and cut in big chunks
1 small clove of garlic
1 handful of fresh dill, roughly chopped
1 handful of fresh Italian/flat-leaf parsley, roughly chopped
salt & pepper
a few leaves of parsley for garnish
Throw everything in a blender and puree. Pour into a non-reactive container and refrigerate for at least an hour to let the flavors merge. Before serving, beat the soup thoroughly if it separates. Taste and adjust salt & pepper. Garnish with the fresh parsley.
Be careful with the fresh garlic, even if it doesn’t taste very strong right after blending it becomes stronger as it sits! Don’t leave out the chevre- it adds a richer body that the soup doesn’t have with only yogurt.