The cucumbers are just beginning to arrive in the garden. We love them in salads, of course, and in sandwiches (well lah-di-dah) made on whole-wheat bread with butter and mayonnaise, salt and pepper; but perhaps the best use of all is in a cold soup. It’s delightful for company, especially as it can be made well ahead and left in the fridge until the guests arrive.
1/3 cup chopped onion
2 tsp. chopped jalapeno pepper (or other hot pepper)
1 clove garlic
2 cups plain yogurt
1 cup chicken stock
1 Tbl. olive oil
1 tsp. white wine vinegar
salt and pepper to taste
Put everything in the food processor and whirl around to a fare-thee-well. This should be a lovely, smooth puree. You may have to do it in batches, depending on the size of your processor. Store in the fridge until ready to serve and then garnish with any of the following:
chopped avocado (my favorite)
chopped cilantro, or mint, or parsley
chopped cucumbers (too much of a good thing?)
a Tbs of yogurt or sour cream for each bowl
a sprinkling of paprika
or whatever you have that YOU think would be tasty.