We are overrun with cucumbers!
Not really, of course. Our cucumber plant is producing about 2-3 a week, which is approximately 1-2 cucumbers more than we usually eat in a week. So I've been trying to figure out how to use the extras. Today's recipe is a super easy chilled cucumber soup for one. I made it in 5 minutes this morning and it's a nice fresh complement to a lunchtime salad.
1 cucumber, peeled and cut into chunks
2-3 sprigs parsley
1 tsp lemon juice
A pinch of dried dill
1/2 cup full fat greek yogurt
Throw the cucumber chunks & parsley into your food processor and process until they are the consistency of a smooth salsa. Add the other ingredients and pulse to blend them in. Chill until lunch. Enjoy.
50 measly mg of sodium. Plenty of cool deliciousness.