After a wedding (with mac and cheese and fried chicken stations), two dinners out with friends (with very fine cocktails), and a work event involving a whole roasted pig (oy), my stomach needed a break. Other than nothing at all, what do you eat when you've had way too much to eat? Salads? Yawn. Tofu noodles? Blegh. I found the solution: chilled cucumber soup.
Yes, I know it's time for sweaters and boots and roasted chicken and root vegetables and apples and all things fall. But trust me, make this before the weather really turns. Creamy and smooth from a generous amount of yogurt, and flecked with bits of fresh dill, this beautiful green soup just as soothing as its hot counterparts. It would make an elegant first course, or can be eaten on its own—especially if you've consumed one too many of anything.
Adapted from the fantastic Vegetarian Planet, one of my go-to cookbooks since college.
4 cucumbers, peeled and chopped (I prefer long English cucumbers for this because you don't have to seed them)
2 1/2 cups plain yogurt
1 lime, juiced
4 Tbsp. chopped fresh dill, plus extra
1 shallot, minced
2 Tbsp. olive oil
salt and pepper
In a blender, combine cucumbers, 2 cups yogurt, shallots, oil, lime juice, and 4 Tbsp. dill. Puree until smooth (you can do it in batches if your blender is too small). Add salt and pepper to taste. Pour into bowls and garnish with an extra dollop of yogurt and a few dill sprigs.