So sorry I disappeared for a few weeks. First, we had an insane heat wave and a crazy storm called a "derecho", which caused much of our area to be without power for a week! And we just said good-bye to some house-guests yesterday, so I'm now catching up.
Our CSA is having a bumper year, and we have been inundated with so much produce, especially squash and cucumbers. I'm compiling a list of new summer squash recipes to try, so be on the look out for some of those soon.
In the meantime, I decided to use some of those cucumbers in a soup. It is sort of like a gazpacho without tomatoes, cool and creamy - perfect for a hot summer day!
This makes just 2-3 servings, so you'll need to double it if you're feeding a crowd.
Ingredients:
- 2 regular sized cucumbers, peeled, seeded, and roughly chopped - reserve 1/2 C. for garnish
- 2-3 cloves of garlic, halved
- 1/2 a medium onion, chopped
- juice of 1 lemon (about 2 Tbsp.)
- 1 can of white beans (cannelloni or great northern), drained
- 1 C. greek yogurt or sour cream
- black pepper, to taste (I don't add salt because I use canned beans)
- homemade croutons, for garnish
Add the cucumbers, garlic, onion, lemon juice, beans, and yogurt to a blender or food processor, and blend until smooth. Taste and season with pepper. Chill until ready to serve.
Garnish with the reserved cucumber and with homemade croutons. If it is too hot to turn on the oven, you can use a toaster oven. Or just toast some bread in a regular toaster, then drizzle with olive oil, salt, and pepper.
If you can, make it the night before. I think it tastes even better the second day.
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