Remember when you brought that small plant home from the nursery?
Oh, it was so wonderful and healthy looking, but fragile and tender.
You planted it in a cozy corner of your garden.
It stayed small, but it thrived. Everything in the garden was neat and organized!
Then one day, flowers! Little yellow flowers! How nice!
And the plant began to send legs in every direction, twirling its tendrils around nearby fencing. It was a magical time.
Then another day, lo and behold, a cucumber! Oh, what a day! “What should I do with it? Hmmmm.”
I know! Salad! So lucky. I’m so lucky to have this cucumber…
…until very quickly…
You found five cucumbers. Next day, ten! Next day, you stayed inside, just in case a flood of cucumbers threatened your very existence. (You thought you heard cucumbers knocking on your door. “Yoo hoo! Come out into the garden, Susan! We have salad waiting for you!”)
OK, soup then. Here it is.
Cold Cucumber Soup
- 4 cucumbers, trimmed, peeled and cut into large chunks
- ½ avocado
- Juice from ½ half lime
- 2 tablespoons minced onion
- 1 clove garlic
- ½ teaspoon salt (optional)
- 2 tablespoons chopped, fresh dill
- 1 tablespoon chopped, fresh cilantro for serving (optional)
- Throw everything but the cilantro into a high-speed blender or food processor and blend until combined and creamy. (If you prefer a creamier, texture, throw in a whole avocado, not just a half.)
- Serve with cilantro on top!
- Eat immediately or refrigerate for at least two hours for an extra cold soup!
Wait, what’s that?
Louie says, “Oh brother!”
Another one this morning!
But, look in the background! My first tomatoes!
For more cucumber ideas, see: