Well, It's Not Zucchini ...

But cucumbers are in the Cucurbitaceae family. Yes, they are also a fruit and another prolific crop of summer, so you know we're going to cook up something today.

This comes from Too Many Tomatoes, Squash, Beans, and Other Good Things: A Cookbook For When Your Garden Explodes by Lois M. Landau and Laura G. Myers. I use my copy regulary in the summer.

OK, let's just get to the recipe so we can eat.

Cucumber Soup

I know, it seems weird- Cucumber Soup, especially if you've never had any cuke soup before or if you have not been introduced to cold soups. And then I tell you to cook the cucumbers! What kind of weirdness... ? Trust me- this is a really nice summer soup.

3 cups sliced cucumbers (about 3 medium)

1/2 onion, chopped
2 tbsp butter
1 tsp salt
1 tbsp flour

2 cups chicken broth (1- 14.5 oz can)

juice of 1 lemon (3 tbsp)

Sprinkle of dill

1 cup sour cream

1 extra cucumber, peeled and grated.

Saute the cucumbers, onions, and butter in a large skillet.

Add the salt, flour, lemon, dill and broth. Simmer for about 10 minutes.

Let it cool for about 10 minutes and then puree in a blender. Chill well in a covered container.

You can also freeze at this point if desired and have ready for a later time. Just thaw it out and finish the recipe.

When you're ready to eat, add the sour cream and the grated cucumber. Serve cold.