This lovely soup was inspired by one served to us recently at Cafe Four in Mineral Point. Theirs was garnished with chives, creme fraiche and possibly honey roasted almonds. It is really cool and refreshing on a hot day and a perfect way to deal with the late summer abundance of cucumbers.
2 cucumbers, peeled and seeded
1 small purplette or red onion (reserve greens for garnish)
1 cup of plain yogurt (fat content at your discretion, I use whole milk, cream on top yogurt from Stonyfield)
small bunch fresh mint
1 tablespoon fresh dill
1/4 ts dill seeds (optional)
Peel and seed cucumbers and cut into chunks. Chop onion finely, mince mint and dill. Place these ingredients, yogurt, dill seeds and salt to taste in blender or food processor. Blend in batches if necessary. Garnish with almonds, green onions or chives and pepper to taste. I made no creme fraiche because I am lazy and didn’t plan ahead. One variation on that that I’d like to try is using some green grapes in the pureed soup as suggested in Crescent Dragonwagon’s The Passionate Vegetarian. Good thing we’ll be getting more cucumbers. Tomorrow.