Late last week I got an e-mail from my mom. She mentioned that she and Dad had been out to dinner the other night, celebrating my dad’s birthday, and she’d ordered a chilled cucumber soup. It was served with a slice of lemon cucumber floating in it and was quite tasty. She was sure it was something that I should replicate and post on my blog. And because I am a wonderful daughter — so obedient and thoughtful and certainly never the type disregard instructions or fail in living up to expectations — I immediately grabbed a cookbook off the shelf and flipped to the index in search of the recipe that most nearly matched my mother’s description.
What I finally settled on may or may not meet my mother’s approval. A cool cucumber soup, yes. Smooth and light, yes. Full of mother-disapproved full-fat dairy products, yes. Sorry Mom, I had to do it. And for those of you who have a similar disdain for full-fat sour cream and whole milk greek yogurt, feel free to move on. But the rest of you, I found your simplest summer meal. Honestly. Take five minutes at the beginning of the day to chop up some cucumbers, blend them in a blender, then stick it in the fridge to chill, and you’ll be free to enjoy the rest of your day knowing that you’ve made a creamy, tasty, veggie-laden dish for dinner without even getting close to breaking a sweat.
Tom’s Chilled Cucumber Soup adapted from The Essential New York Times Cookbook
If you are wondering, I don’t know who Tom is. Neither does Amanda Hesser, who compiled the cookbook.
2 cucumbers, peeled, halved lengthwise, seeded, and coarsely chopped
1 cup plain whole-milk greek yogurt
2/3 cup full fat sour cream
1 clove garlic, minced, crushed, or pressed (If you are in the habit, as I am, of doubling the garlic in every recipe, don’t do it here. I did and it ended up adding too much of a bite — though the boys didn’t complain about it.)
2 T. and 2 tsp. snipped fresh dill (I used dry since I couldn’t find any fresh. Fresh would probably be better.)
salt and pepper to taste
Place the cucumber, yogurt, sour cream, garlic in the jar of a blender. Blend until smooth. Add 2 T. dill and salt and pepper to taste and mix. Place in the refrigerator to chill. When ready to serve, pour into bowls and sprinkle with the remaining dill. If you are feeling fancy, serve with a slice of cucumber floating on top.