Turns out, cucumbers grow quickly, and are refreshing when it’s hot out. So, here’s a recipe from Ginny Callan in Horn of the Moon Cookbook: Recipes from Vermont’s Renowned Vegetarian Restaurant.
4 c. or 2 medium cucumbers, chopped (reserve 1 cup) (peel only of the skins are waxed…which they shouldn’t be!)
2 ripe avocados, pitted and peeled
3 large cloves garlic
1/2 c. packed fresh parsley sprigs
2 c. yogurt
1 c. water, or 1 c. ice cubes to chill sop quickly
1/2 t. salt
1/2 c. chopped scallions (2-3 scallions, depending)
Ginny says, ” A quick and easy soup to prepare. It’s gret for a hot summer’s day when you don’t want to turn the stove on.” She’s right.
Instructions: In a medium-sized bowl, combine 3 cups chopped cucumber, avocado, garlic, parsley, yogurt, water or ice, and salt. Puree in a blender puree in batches until smooth, transferring the blended soup into a glass pitcher or bowl. When all of the mixture has been blended, stir in the reserved cup of chopped cucumbers and the scallions. Chill for one hour, then serve.