This soup is perfect for using up those sneak cucumbers that missed being picked in time for pickling. I have not always been a fan of cold soups, but this really is delicious. One note, make sure you keep the salt to a minimum until after chilling. The first time I made this, I used canned broth and salted butter, the soup turned out so over salted it was like licking a salt lick. Even for folks like me who LOVE salt, it was a total loss. Now I use my homemade bone broth and I don’t salt that very much.
When it comes to the yogurt, you can substitute sour cream or probably even crème fraiche. You can also swap the mint for dill, but I just love the bright flavor of the mint with the cucumber.
2 pounds cucumber – peeled, seeded and cut into 1-inch chunks
1 teaspoon salt
4 Tablespoons Unsalted butter
1 small onion, chopped
3 Tablespoons flour
6 cups low-sodium chicken broth (I use my homemade bone broth)
1 cup Greek yogurt (I use nonfat)
2 Tablespoons fresh mint, minced
Salt & pepper to taste
1. Toss cucumbers with 1 tsp. salt in a colander over a bowl. Let stand, stirring occasionally, for 30 minutes. Rinse cucumbers with cold water and drain well.
2. In a large saucepan, over medium-high heat, melt the butter. Add the onion and cook until softened and translucent, about 5 minutes. Add the flour, stir constantly, cook for about 2 minutes, this cooks the raw flour taste out a bit.
3. Stir in the cucumbers and broth. Turn heat up to high and bring to a boil, stirring frequently, making sure it doesn’t stick on the bottom of the pan. Reduce the heat to medium-low, to gently simmer, covered partially, until the cucumbers are very soft, about 20 minutes or so. Remove from heat and let cool till a bit.
4. Using your immersion blender, carefully blend the soup smooth. Of course you can use a counter top blender, working in small batches puree the soup.
5. Once your soup is blended, cover and refrigerate for at least 2 hours or up to 2 days.
6. When ready to serve, whisk in the yogurt and mint. Check seasoning and adjust with salt and pepper to your liking.
7. To make things pretty, after ladling into the bowls, add a little dollop of yogurt and spring of mint.
It’s just that simple.