Chef Kerry Dunnington remembers how her mother would serve bowls of cucumber soup in vessels she had placed in the freezer earlier that day. “The velvety consistency was so refreshing; Spoonfuls slipped down my throat like a sweet, cold, creamy milk shake. So satisfying was this palest of green soup that serving it has become a summer tradition,” she said. Along with the soup, try serving deviled eggs, slices of summer tomatoes, and cornbread. Just make sure to prepare this soup a day in advance.
1 tablespoon butter
1 cup chopped onion
2 teaspoons unbleached all-purpose flour
2 medium cucumbers, peeled and sliced (about 3 cups)
1 cup chicken broth
1 cup plain yogurt
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
A few grindings of fresh black pepper
In a medium pot over moderate heat, melt butter and sauté onion until transparent. Whisk in flour and slowly add chicken broth. Continue whisking until mixture is well combined. Add cucumbers to broth mixture. Cover pot and bring mixture to a boil, decrease heat and simmer for 45 minutes or until cucumbers are fork-tender. Remove from heat and allow mixture to cool completely.
In a food processor, puree the cucumber mixture until smooth. Add the yogurt, parsley, salt and pepper, and puree until velvety smooth.
Refrigerate overnight. Serve cold.
(Recipe courtesy of Chef Kerry Dunnington. Dunnington is a five-time national award winning cookbook author of “Tasting the Seasons” and “This Books Cooks.”)