Scott’s Icy Cucumber Soup
2 large English cucumbers, washed (but not peeled) and cut into chunks.
3 scallions, white and green parts cut into pieces
1 ½ cups whole-fat Greek yogurt
3 tablespoons fresh lemon juice
1 t. Worcestershire sauce
1 garlic clove
½ cup of any herbs you have on hand (dill and mint are my favorites)
¼ cup olive oil, plus more for drizzling
1 t. celery salt
½ cup vegetable or chicken stock plus more to thin, if desired.
Kosher salt to taste
Plenty of ground black pepper
Puree the cucumbers, scallions, and herbs in a blender or food processor. Add the remaining ingredients and process until very smooth. If the soup seems a little thick, add more stock. Taste for seasoning and add more salt if necessary. Chill until very cold, at least 2 hours. Taste again and add additional salt if desired.
Serve in cold mugs, cool off, and enjoy. (Any leftover soup can be refrigerated, covered, for up to 2 days. Blend again before serving.)
Stay cool, my friend!
