Sunday, September 1, 2013

by Lucy Arlington

Why is it that we think of cucumbers as cool? Even when we’ve picked them from our garden and they’re warm from the sun, we still consider them a refreshing vegetable. I love that about them—they are always refreshing no matter how you prepare them.

Where I live, in Bermuda, the temperatures are still hot even though today is the first of September.  So we still enjoy “cool” cucumbers in our salads and summery suppers. The recipe that I’m sharing with you today is a deliciously light meal, healthy for you, and a tasty way to incorporate cucumbers.

And the bonus for me in preparing it right now?  Many of you know that I recently broke my wrist and have to do everything one-handed. This recipe utilizes the food processor so it’s something I can make even with my left arm in a cast (although I do need help peeling the avocado!).

Prepare this cold soup the next time you have a friend over for lunch. Top it with crabmeat, serve with a salad, and expect rave reviews.

Cold Cucumber Soup with Yogurt and Tarragon

2 large cucumbers, halved and seeded--1/2 cup finely diced (reserve for serving), the rest coarsely chopped
1 1/2 cups plain Greek yogurt
3 tablespoons fresh lemon juice
2 green onions, chopped
2 celery stalks
1 garlic clove
1/4 cup loosely packed flat-leaf parsley leaves
2 tablespoons loosely packed tarragon leaves
1 small avocado, peeled and cubed
Freshly ground white pepper
1/2 red onion, finely chopped
1 small can of crabmeat, drained (optional)

1. In a food processor or blender, combine the chopped cucumber with the yogurt, lemon juice, green onion, garlic, parsley, tarragon and avocado. Blend until smooth.
2. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
3. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion, and crabmeat if you wish, and serve.