Every year I plant cucumbers in my garden. And every year, my one plant takes over the bed (climbing over trellises put in place for other vegetables) and showers me with a daily supply of lovely cucumbers.
This is all well and good, as long as I remember to pick them daily. As careful as I can be, hunting for cucumbers in the tangle of leaves and vines, I do miss them occasionally, only to discover a monster cuke hiding perfectly camouflaged under a leaf!
Like zucchini, left to their own devices, cucumbers will grow to ginormous proportions, resulting in a thick-skinned, seedy bat.
What do do with extra large cucumbers?
Make chilled cucumber soup!
Even if you don’t have a garden (or the problem of monster cukes) cucumber soup is a great way to put cucumbers to good use.
This cold cucumber soup is incredibly easy to make, taking no more than 10 minutes. All you have to do is peel and seed the cucumbers, and pulse them in a blender with a little chopped onion, buttermilk, sour cream, olive oil, dill, salt and pepper.
If you don’t have buttermilk or sour cream, you can sub with plain yogurt.
It’s a chilled soup that you can make ahead and eat for days. Perfect for hot summer days.
Many thanks to my friend Sue Robison who gave me the bones of this recipe to play with. Enjoy!