I think it was last week I shared a quick tomato gazpacho recipe. Here’s one from Aluma Farm that’s a cucumber version. I’m going to use yogurt and I’m sure it will remind me of tzatziki sauce. I love the combination of yogurt and cucumbers, but had never considered making it into a soup. Farmers do the smartest things with their produce.
Ingredients:
1 cup sour cream or plain sour cream 1/2 cup fresh basil 1/2 cup fresh mint 1/4 cup sliced scallion 1 cup water 1 cucumber, peeled, seeds removed, and chopped 1 tablespoon fresh lemon juice 1/2 teaspoon hot sauce, such as Tabasco Salt
Preparation:
Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.