Chilled Cucumber Soup: Recipe of the Week from Pembroke Farmers Market

Chilled Cucumber Soup with cucumbers & basil from Overboard Farm in Pembroke!

Cucumbers are great for more than just slicing onto a salad or dipping in hummus, and this

recipe is perfect on a hot summer day when the idea of turning on a stove is just not appealing!

The best thing about it is how quick it is to make, and that you can adjust the flavors very easily to suit your tastes. Add more onion or basil to increase the flavor, throw in a clove of garlic, or add some sour cream or plain Greek yogurt for a thicker texture. This soup is as versatile as it is refreshing!

You can get cucumbers from any of our farm vendors: I got mine from Overboard Farm, and they also have several types of basil plants for sale. I use Genovese Basil, which is

your standard shiny green leaf basil, but the team at Overboard will happily explain the

differences between all the basil varieties this Saturday from 10am-1pm at the Pembroke Community Center!

Ingredients (makes about 6 bowls):

• 32 oz bottle of buttermilk

• 1 large cucumber, sliced

• Handful of basil leaves, stems removed

• 1/4-1/2 large red onion, roughly chopped

• Salt and pepper to taste

• Optional add-ins: garlic, sour cream or plain Greek yogurt, additional spices

  
  

Cooking Instructions:

• Place the cucumber, onion, and basil in a blender. Add the buttermilk (you might have to do this in batches depending on your blender capacity) along with salt and pepper to taste.

• Turn the blender on high, and blend until the soup is smooth. Taste and adjust ingredients according to taste.

• Once the soup is flavored to taste, chill in the fridge until ready to serve. The soup will settle in the blender, so you might want to either stir it or give it a quick whirl in the blender before serving.

• Topping ideas: croutons, nuts/seeds, and/or a drizzle of olive oil.

We hope you enjoy with family & friends!