It's Summer, Time for Cold Soup!

Cold Cucumber Soup

We recently had a surplus of cucumbers from our garden, so it was time to make some cold cucumber soup.

Bowl of cucumbers from our garden.

Cold Cucumber Soup Recipe

8-each cucumbers (5-6 inches in length)

1- each cloves of garlic

1/2-each shallot, sliced

juice of one lemon

1 tsp kosher salt

1/4 cup sour cream

hot sauce

Almonds

Mint leaves

Extra Virgin Olive Oil

METHOD:

Peel and slice cucumbers and place in a large bowl or pot with garlic, shallots, lemon and salt. Cover with filtered water, about 1 inch above cucumbers. Roughly blend with a imersiion blender but do not puree. Let sit in refrigerator over night. The next day, place contents of bowl into a blender with sour cream and puree until smooth. Season with salt and your favorite hot sauce to taste, chill in refrigerator.

SERVE:

Ladel soup into a chilled bowl, garnish with crushed almonds, mint leaves and extra virgin olive oil. ENJOY!