Chilled Cucumber Soup

Sometimes in August or September, my garden is producing something in excess that I am forced to find new ways to use. Currently, it is cucumbers. Because my cucumbers are so leafy, sometimes cucumbers get hidden and overgrown. My niece-in-law, Shuyan, suggested making a chilled cucumber soup as a way to salvage the overgrown cucumbers. This recipe is the result of that conversation.

The recipe below yields two bowls of soup, but can easily be increased to use more cucumbers. Lemon juice can be used instead of lime juice. If you do not like or do not have mint, other seasonings such as dill or basil would be great.

Chilled Cucumber Soup 

• 1 cucumber
• 1/2 cup yogurt
• 1 tsp. olive oil
• 1/2 clove garlic
• 1 tsp. lime juice
• several mint leaves
• salt and pepper, to taste

Peel and chop the cucumber. Place in a blender. Add yogurt, olive oil, garlic, lime juice, mint, salt, and pepper. Blend until smooth. Refrigerate for at least one hour. Garnish with extra mint leaves. Enjoy!