- 2 cups chopped cucumber chunks.
- 1/2 cup green onion
- 1/2 cup bell peppers
- 3-4 cups yogurt or kefir
- 1/2 tsp dill weed
- fresh mint leaves (1/2 cup full or about 15 leaves)
- 2 garlic cloves
- 2 small shallots
- salt and pepper
We are having a heat wave in Seattle. It’s unlike any June I’ve ever lived through. We have a joke “Jun-uary” because June is usually cold like January. We also have a saying that summer starts on July 5th, because it often rains the weekend of the 4th. This year it’s different. It has already been in the 80’s for weeks, with no relief, no rain, hardly any breeze.
Soooo…I’m not interested in turning on my oven or stove, if I don’t have to. My garden is starting to produce “summer” crops and the “spring” crops are winding down. So the other day I harvested 5 cucumbers. That was not enough to make pickles, but too many to just eat in spears. So I decided it was time to pull out the blender and make a cold soup. I was also especially pleased to find a use for my garden peppermint. It’s not my favorite herb, so I rarely use it. But it was great in this.
I was happy to find a use for many things actually. I just harvested all of my shallot and garlic from the garden, so those went in. And I have huge green onion scallion leaves coming up, so I used some of those. I also have leftover small sweet peppers from the nasturtium things I made over the weekend. And while you see yogurt in the photo, I decided to use kefir, at the last minute, so the yogurt was not used. (not pictured is table salt, which was sprinkled over our glasses of soup right before serving).
Put everything into the blender and puree for 2 minutes. Serve in glasses and drink.