I always anticipate cooking with fresh herbs in the summer-time. The smells and tastes of just-picked herbs are simply incomparable.
Here is a refreshing summer soup which we made in the class. It is a great way to expand cucumbers from your garden into more of your diet. And it will cool you down on a warm summer night!
Cool Cucumber Soup
Favorite Recipes with Herbs, page 99
Makes 4 servings
2 medium-sized cucumbers
1 cup buttermilk
¼ cup chopped fresh parsley
2 tsp. chopped fresh chives
1½ tsp. chopped fresh dill (1/2 tsp. dried)
6 fresh mint leaves (1/4 tsp. dried)
¼ tsp. chopped fresh tarragon (1/8 tsp. dried)
2 tsp. lemon juice
1½ cups plain yogurt
3 Tbsp. chopped fresh dill and mint leaves, combined
1. Peel cucumbers. Cut in half lengthwise and scoop out seeds. Cut flesh into chunks.
2. Place cucumbers, buttermilk, parsley, chives, 1½ tsp. fresh dill, 6 mint leaves, tarragon, and lemon juice in blender. Blend until smooth and then transfer to a bowl.
3. Whisk in yogurt. Chill.
4. Sprinkle with 3 Tbsp. fresh dill and mint leaves before serving.