An unbearably hot day like today is perfect for a nice bowl of cold cucumber soup that will satisfy while cooling you down.
The first cucumbers of the New Jersey season – traditional cukes plus pickle-sized Kirby cukes – are coming into local farm markets, which means you can localize this refreshing dish. This recipe from “The Compassionate Cook Cookbook” also can be made using cow’s milk, but will no longer be vegan.
Cold Cucumber Soup
2 teaspoons vegetable oil
5 cucumbers, chopped (peeling optional)
3 cloves garlic
2 onions, diced
2 1/2 cups vegetable broth
1/4 cup chopped fresh dill
pepper to taste
1 cup soy milk
In a large saucepan, heat the oil over medium heat and sauté the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.
Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper.
Chill. Stir in the milk just before serving.