Cucumber Soup

Yield 4-5 servings



  1. Cucumbers direct from the garden need not be peeled. (Store bought cucumbers sometimes are waxed and are best peeled.)
  2. Make a few thin slices of cucumber for garnish and set aside. Cut the cucumbers in half lengthwise, scoop out the seeds with a teaspoon, and chop them coarsely. Lightly sprinkle the chunks with 1 teaspoon of salt. Set them in a strainer and let them drain for a few minutes while you turn to the stove.
  3. Place butter in a medium saucepan and turn the heat to low. When it melts, add the shallots or onion or garlic, turn the heat to medium low and cook stirring occasionally until soft, about 5 minutes. Add the stock and the dill.
  4. Rinse the salt from the cucumbers and add them to the soup. Cook over low heat until the cucumbers are just cooked tender, about 5 minutes.
  5. Cool slightly then whirl in a blender or force through a food mill. Add salt and pepper to taste. Chill.
  6. When you are ready to serve stir in the cream or yogurt and adjust the seasoning to taste.
  7. Serve in chilled cups with a garnish of cucumber slices and chopped dill or mint if you like.

Courses Soup

Recipe by Harvest to Table at