Chilled Cucumber Soup

That is a big zucchini fritter

We got a ton of cucumbers from the garden.

What to do, what to do.

Chilled Cucumber Soup

  • 2 1/2 lbs cucumbers seeded and chopped roughly
  • 1 1/2 cups non fat Greek Yogurt
  • 1/3-1 cup buttermilk
  • 2 tbsp chopped fresh thyme
  • small bunch fresh dill
  • 1 tbsp olive oil
  • 3 salted anchovies rinsed and separated into fillets
  • 1 cup red onion roughly chopped
  • 1 jalapeno
  • 2-4 cloves garlic
  • Salt/pepper

Place cucumber, jalapeno, garlic, onion, anchovy, fresh spices and oil in a blender and combine until smooth. Add yogurt, and 1/3 cup buttermilk and blend again until smooth. Season with salt and pepper and let stand in refrigerator for at least 6 hours but up to 24. Re-blend and add more buttermilk to reach desired consistency. Serve cold garnished with zucchini fritters, chopped tomatoes or what ever else may come to mind.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Dinner, Food, Garden, Recipes, Soups and tagged , , . Bookmark the permalink.

1 Response to Chilled Cucumber Soup

  1. Eva Taylor says:

    My blog has a green summer gazpacho today too! There is nothing more refreshing than a chilled soup in the summer. You are fortunate to have so many home grown cucumbers!

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