Summery Harvest Favorites

Farmer's Markets are at their peak this time of year as all the local produce ripens. On Thursday I bought a basket of small cucumbers and immediately thought of cool and refreshing cucumber soup as the start a simple supper on a hot sticky day. For me, the perfect end of summer meal starts with a chilled soup and includes fresh sweet corn, sliced tomatoes layered with fresh basil drizzled with a little balsamic and something from the grill.

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!

Chilled Cucumber Dill Soup

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.