We grow cucumbers in our little garden during the summer, so we're constantly looking for fun ways to incorporate them into our dishes. Though cucumbers are great as-is, they're even better in soups!
Because it's chilled, this recipe is a refreshing alternative to grilled recipes during the summer. It's satisfying without being too heavy, and the fresh taste is a fantastic treat for lunch or dinner.
4 unwaxed cucumbers, (if waxed, peel 50%), unpared
1 large sour cream (we like Daisy's 24 ounce)
1 medium onion (but on the smaller side)
1 clove garlic (again, on the smaller side)
1/2 cup Chicken Stock
2 drops Worcestershire sauce
A dash Lemon Juice
1 teaspoon of thyme
1 teaspoon of oregano
1 generous handful fresh parsley, removing most of stems
Salt and Pepper to taste
Cooked and chilled shrimp (optional)
In blender/food processor, combine in small batches the cucumbers, garlic, onion, chicken stock and parsley.
Pour into large bowl and add the Worcestershire sauce, lemon juice, spices and sour cream. When all pureed, mix and taste.
Chill before serving. Garnish with a single poached shrimp, parsley, a slice of lemon, or a couple of the above. Keeps well.