Cold Cucumber Soup

So here’s the thing. I don’t do leftovers for breakfast. 

For lunch or dinner that’s fine. But when it’s time for breakfast, I want breakfast. I don’t care if it’s eggs, pancakes, or cold cereal – it’s my favorite meal of the day. But this morning, with stomach rumbling and a dozen beautiful farm fresh eggs sitting in the refrigerator, all I could think about was leftover soup from last night. You know that’s some good soup.

Last night my friend Andrew came over and, armed with fresh produce from his farm, proceeded to cook up a delicious three-course meal. (I'll just focus on the soup for now – the other dishes will be making appearances later.)

This cold cucumber soup has a yogurt base, and is one of the easiest soups – hot or cold – that I have ever seen made. You don’t have to cook it, nor does it require the use of a blender or food processor – how simple is that?

Here’s the breakdown:

• 3 or more medium (5”) cukes
• 1 Quart plain yogurt
• 2 cups water (more or less depending on desired thickness)
• Mint
• Cilantro (leave this one out if you’re like me: Why Cilantro Tastes Like Soap To Some)
• 2 Tbsp Lemon Juice
• 2 Cloves garlic, minced
• Salt

Do This:

1. Peel and dice the cucumbers. I made my chunks pretty big before Andrew told me we weren’t blending them – you might make your chunks smaller if you want a somewhat smoother soup.
2. In a large bowl combine yogurt and about 2 cups of water, or until you have a consistency you like. (This step might seem weird, but don’t let it turn you off – we’ll add all the good stuff next!)
3. Finely chop mint, cilantro and add to soup base with salt and garlic. (I recommend about ½ cup of each herb)
4. Add about 2 Tbsp lemon juice.
5. Finally, add the diced cucumber and allow soup to chill and set in refrigerator until ready to serve.
6. Garnish with a sprig of mint or cilantro, or some fresh diced tomatoes.