Cold Cucumber Soup

 

I played golf today and it was hot as blue blazes and humid.   It was match play and I got my brains beat out.  I was wiped out when I headed home and profoundly thankful I had cold cucumber soup in the frigerator when I got home. It hit the spot.  I've made cold pea and cold watercress in the last few weeks but neither where as good as the cucumber.  The other two remimded me of collected grass clippings mixed with chicken stock and I felt like a cow chewing it's cud rather than sipping something smooth that slid down my throat.  But Alex Hitz's cold, creamy cucumber soup has just the right texture and blend of flavor. I prefer making it with buttermilk and cream as opposed to yogurt.  Yes, I know, the cream, but it makes it so smooth and doesn't have the after bite of yogurt.  It's hot out there and this soup is a worthy opponent to a wilting oppressive summer.

2 English cucumbers (about 1 lb); peeled and chopped into quarter pieces
2-3 green onions, sliced  (white and green parts)
2 tbls chopped fresh dill
1 tsp lime zest
juice of 1 lime
1 cups buttermilk
1/2 cup cream
1/2 cup chicken stock(homemade if you have it)
1 1/2 tsp Kosher salt (less if you are using store bought stock)
1/2 tsp fresh cracked pepper.

In a food processor, add the cucumber, green onions, dill and lime zest. Process for about a minute and until it's an even texture.  You may need to scrape down the sides once.  Yield should be about 2 cups of pulp. Remove and drain excess moisture through a fine mesh seive.  Drain for 5 minutes without pressing.  Put drained cucumber mixture in a large bowl and add the lime juice.  Mix with a spoon.  Add the remaining ingredients and combine throughly.  Pour in a 1 quart container and let sit refrigerated over night.  Serve cold with cheese straws for a light lunch.

Yummy for the tummy!