Monday, August 23, 2010

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.

Slice and Saute

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

Add Broth and Simmer

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.


  1. Have this book! love this book! But i have never tried this recipe! thank you for pointing it out. Cucumbers are the only thing in our garden producing right now!

  2. It's a great book. I really think you would like this recipe- it totally surprises. Enjoy.