Cucumbers are a light, cool, juicy vegetable that can add texture and crunch to a dish. They are in the same family as zucchini, watermelons, pumpkins, and other squashes. Cucumbers are generally served raw in the United States, but in many parts of the world they are cooked. In Asian countries, for example, cucumbers are often added to stir-fry dishes.
The typical cucumber in the grocery store is generally waxed to hold in moisture and should be peeled as its skin can taste bitter. Unwaxed cucumbers are tightly wrapped with plastic wrap. These don’t need to be peeled, but the skin tends to be thicker and can also have a bitter flavor.
This is the perfect summertime soup, with the dill and the mint adding a cool flavor sensation on a hot summer day.
Makes 2–3 servings
- 2 cucumbers, skinned, diced
- 3 cups plain yogurt
- 1 cup sour cream
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 1/2 tablespoons finely chopped fresh mint
- 1 1/2 tablespoon finely chopped fresh dill
- 1 clove garlic, crushed
- 1/2 roasted jalapeño, finely diced (optional)
With a small, sharp knife, peel cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Discard the seeds and dice the cucumber.
In a deep bowl, stir the yogurt with a whisk or large spoon until it is completely smooth. Add sour cream and stir until smooth. Stir in cucumber, vinegar, olive oil, salt, mint, dill, garlic, and jalapeño. Do not overbeat. Refrigerate the soup for at least two hours, or until it is thoroughly chilled.
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