Farmers’ market cucumbers are plentiful this time of year and great for soup because their shapes can be uneven. Peel with a vegetable peeler and cut in half lengthwise. Use a melon baller or fruit spoon to scoop out seeds and discard. Large cucumbers with a waxy coating from the produce department are also good in this recipe. I first tried sauteed cucumbers after watching Julia Child on the French Chef. The idea of cooked cucumbers was a foreign concept in the land of pickles but one I really liked!
Makes 4 servings
2 tablespoons unsalted butter
1 pound (2 to 3 medium) cucumbers, peeled, seeded and chopped
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/4 teaspoon salt
white pepper, to taste
1 cup non-fat Greek-style plain yogurt
4 teaspoons chopped fresh dill
Melt the butter in a medium saucepan over medium-high heat and add the cucumbers. Cook, stirring occasionally, until the cucumbers begin to soften, about 3 minutes. Stir in the flour and cook 30 seconds, stirring constantly. Add the chicken broth and return to a boil. Reduce the heat to low and simmer 10 to 15 minutes or until the cucumbers are fork-tender.
Carefully ladle the hot cucumbers and liquid into a food processor bowl and process until pureed. Add liquid as needed or process in two batches. Adjust seasoning, adding salt if needed and white pepper. Pour into a covered container and chill.
Pour chilled soup into serving bowls or cups and sprinkle with fresh dill.