Until we have a garden in our backyard, growing our food is mostly Matthew’s domain, and these days, I rarely venture out to our commuter garden. However, before we left for our trip a couple of weeks ago, I headed out for one final picking.
I harvested a boatload of cucumbers and hatched a half-baked plan to take the cukes to Iowa with us and make refrigerator dills for my family. We nixed that plan, and the cukes sat in our dying fridge for a week.
We returned to a fridge full of still okay cukes. After staring them down for a few days, I decided the best way to use a large number of cucumbers was some kind of chilled soup.
Some searching yielded a variety of recipes, many that only used one cucumber (that would never do!). The most promising involved cucumbers and avocado, but, while I want to give that a try someday, I was determined to work with ingredients I had on hand, so avocado was out.
I needed something in place of the avocado to make the soup thick and rich, since cucumbers are mostly water. The secret ingredients? Rice and tahini.
Chilled cucumber soup
Recipe by Melissa
3-4 pounds cucumbers
1 cup cooked brown rice
1/3 cup good olive oil
1/2 t. salt
1/4 t. freshly ground black pepper
1-2 T. tahini
2 t. Greek spice mix (or blend of other fresh and/or dried herbs)
1-2 cloves garlic, crushed
1/3 c. chopped onion
1 c. corn (optional)
Trim and discard the ends of the cucumbers. If using larger cukes with a lot of seeds, cut in half longways and scoop out and discard the seeds. Dice the cucumbers. Set aside 2 cups of diced cucumbers.
In batches, puree all ingredients, except for the reserved diced cukes and the corn, in a blender or food processor.
Try a sample, and add more salt, pepper, or herbs to taste. Mix in the diced cucumbers and garnish with corn. Serve chilled.