Just last week, I thought I had too many cucumbers. Now I’m afraid I don’t have enough. What’s happened in between has been this:
Cucumber Yogurt Cooler
(makes 16 ounces)
1 very large or two small slicing cucumbers, refrigerated, peeled, and cut in chunks
½ cup plain yogurt (I use goat yogurt, but use what you like)
1 clove garlic
¼ teaspoon fish sauce
½ teaspoon maple syrup or honey
salt and pepper to taste
Throw everything in the blender and puree until smooth.
Usually, a cucumber-yogurt concoction like this is labeled a soup. But I think, as a soup, it’s unsatisfying. One spoonful at a time, there’s just not enough substance. As a drink, though, it’s terrific.
It’s cold, it’s creamy, and it takes 2 minutes to make. It’s about 100 calories, and it’s genuinely healthful. Drink the whole 16 ounces, and then see if you don’t plant more cucumbers next year.