Today's Harvest: Cukes & Creamy Cucumber Soup

When life gives you cucumbers, make creamy cucumber soup!

While the veggie garden production has slowed somewhat in the high-90s weather here in central Texas, the cucumbers are still going strong.  I had so many cukes that I knew I had to find a recipe to use them up before they started to go bad.  I didn't want to pickle them, so I opted for a creamy cucumber soup instead, and I'm glad I did!

CREAMY CUCUMBER SOUP

Makes:  4 servings, about 1 cup each
Prep Time:  35 minutes

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tablespoon lemon juice
• 4 cups peeled, seeded and thinly sliced cucumbers, divided
• 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Pinch of cayenne pepper
• 1 avocado, diced
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/2 cup low-fat plain yogurt

PREPARATION

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

1. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

TIPS & NOTES

• Make Ahead Tip: Refrigerate for up to 4 hours.

NUTRITION

Per serving: 173 calories; 12 g fat (2 g sat, 8 g mono); 2 mg cholesterol; 15 g carbohydrates; 4 g protein; 5 g fiber; 494 mg sodium; 544 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (16% dv).

As usual, I made a double-batch of the soup to have for meals for the rest of the week.  We served this alongside a rack of lamb - the flavors really complimented each other for a very Mediterranean flare.  My husband stated this was his favorite out of all the soups I've ever made.  Looks like we'll be cooking this one again!

Harvest Totals (since April)

• 5 lbs Cherry Bell Radishes

• 3 lbs Giant Fordhook Swiss Chard

• 3 lb 5.5 oz Pic-N-Pic Summer Squash (5 squash)

• 5 lbs 6.3 oz Black Beauty Zucchini (3 squash)

• 13.7 oz Mammoth Melting Sugar Peas

• 11.6 oz Mucho Nacho Jumbo Jalapeno (13)
• 11.9 oz Jalapeno

• 2 lb 2.4 oz Bush Blue Lake 274 Green Beans

• 1 lb 3.6 oz Gypsy Sweet Peppers (9)

• 1 lb 11.8 oz Sweet 100 Cherry Tomato

• 2 lb 7.5 oz Juliet Roma Grape Tomato

• 3 lb 12.0 oz Early Girl Tomato (12)
• 1 lb 10.4 oz Big Boy Tomato (3)
• 1 lb 7.3 oz oz Bradley Heirloom Tomato (4)
• 2 lb 2.3 oz Roma Tomato (22)
• 4 lb 4.4 oz Long Eggplant (16)
• 6 lb 3.5 oz Black Beauty Eggplant (5)
• 10.9 oz Pablano Pepper (5)
• 1 lb 2.0 oz Acorn Squash (1)
• 1 lb 1.0 oz Butternut Squash (1)
• 1 lb 6.6 oz Spaghetti Squash (1)
• 1 lb 3.1 oz Green Bell Sweet Pepper (6)
• 1.1 oz Cayenne Pepper (3)
• 10 lb 13.0 oz Marketmore 76 Cucumbers (9)
• 3 lb 4.1 oz Okra (59)