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Recently, the Green City Growers team has harvested a lot of scallions (green onions), cucumbers, and dill have been harvested from our raised beds out front of GCG headquarters. These three vegetables happen to be three of the ingredients for one of my all-time favorite summer treats: Chilled Cucumber Soup! If you want to make great use of your fresh veggies and cool off at the same time, give this simple recipe a go!
3 cucumbers, peeled & halved
1 cup of your favorite yogurt (Greek or regular)
1 Tbs. fresh lemon juice
3 Scallions (including tender green portions) chopped
3 Tbs. chopped fresh dill
1 garlic clove, chopped
1 tsp. caraway seeds, crushed
1 tsp. salt
1 cup vegetable stock
2 Tbs. olive oil of your choice
Chopped Walnuts (optional)
Chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, green onions, dill, garlic, caraway seeds and salt. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to bring out the flavors. Slice the remaining cucumber half and set aside.
In a blender, puree the cucumber mixture until it is smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds.Cover this mixture and refrigerate until chilled, about 2 hours.
Just before serving, stir in the diced cucumber, olive oil, and walnuts if you are using them.