Cucumber Herb Soup
I love all things cucumber mixed with yogurt. It's actually surprising I don't have more recipes on here that combine the two ingredients. Traditional indian raita, tzatziki and cucumber soup, yum yum yum. I have been eyeing the prepared food section at whole foods, getting ready for them to make their lovely cucumber soup, but alas, not yet this season.
A few weeks ago hankering for the soup, I found some at the local farmers market from one of my favorite farm stands. Listing the same ingredients below, I was like ... yup, time to make my own. They of course listed "herbs" but I used what I like to use with cucumbers most except for cilantro which I will leave for my green gazpacho which has a lot of cucumber and cilantro.
CUCUMBER HERB SOUP
makes two servings
INGREDIENTS
- 2 large cucumbers
- 1/2 cup buttermilk
- 1 1/2 cup greek yogurt
- 3-4 stalks tarragon
- 10 basil leaves
- 5 mint leaves
- handful fresh dill
- 2 tbs honey
INSTRUCTIONS
Peel and scoop out seeds from cucumbers if you are not using seedless. Remove stems from the herbs. Chop the cucumbers in half so all ingredients fit in blender.
Pulse until you get the consistency you like. I like this particular cucumber soup less "choppy" and more soupy because of the amount of herbs.
Serve with a good toasted baguette. Best eaten same day.