I posted earlier about having an over abundance of fresh cucumbers from our small kitchen garden. For lunch today we enjoyed Cold Cucumber soup and Cassie's wonderful Quiche Lorraine. Here's the soup recipe;

Cold Cucumber Soup


2 large cucumbers, peeled, seeded, and grated with a box grater or food processor

1 finely minced garlic clove
a half-palmful of minced, fresh dill
2 big wooden spoonfuls each (roughly 2/3 cup each): Russian-style (thick) sour cream and Greek whole-milk yogurt (like Fage brand, available at Trader Joe's)
1/2 box organic free-range chicken broth
salt and white pepper (if you have it, black if you don't) to taste
Combine all ingredients, stir to blend, and chill. Serve topped with any of the following (or combination thereof): chopped cucumber, fresh dill or mint, a dollop of sour cream or yogurt, diced avocado, snipped chives or green onions. Serves four.

I only had some regular sour cream so I used it instead. Went to the grocery store to find out how many onces in a box of chicken broth .. 32oz so I used approx 1/2 half of that, 2 cups of homemade chicken broth. I also added one chopped mint leaf to give it just a subtle taste of mint, very nice.

Also I just peeled the cucumber, cut in half lengthwise and scraped out the center with the seeds with a spoon then chopped the seeded cucumber in chunks and tossed all the ingredients in the blender, it worked just fine. To chill it I just stuck the blender jar in the freezer.

I garnished it with fresh chopped chives and mint tops from the garden.

This sounds so good.I wish I could get my husband to eat stuff like this but no go. No meat! It has to have meat in it. Geez!

He sounds just like my son! I like meat in a meal also but veggie soups and sauces are really good too.