I was thinking about you earlier. I think about you all the time these days. Today I was thinking about you in connection with cucumbers, and I suspect that when you think about cucumbers, creamy is not often the first adjective that pops into your head. Cucumbers likely don’t conjure up images of soup either. I do try and keep things interesting for you. I made you more soup – Cucumber Soup. Cucumber soup that is decidedly creamy. I think you’ll like it. I really hope you do. I think it might even make you see cucumbers in a whole new light.
I blame this entire cucumber soup idea on my mother. I have slurped down hundreds of gallons of cucumber soup in my life – all of it while sitting at my parents dining room table in England, and all of it made with cucumbers grown in my father’s greenhouse. My father was the Cucumber King, back in the day, and my mother couldn’t keep up with the supply, despite my eating the things as if they were dark green, ridiculously juicy, elongated apples. Her solution to the vast over-population of cucumbers threatening to bury her alive in our kitchen, was soup. Soup, soup, soup. At any given point in time there were an untold number of Tupperware containers stacked in the freezer housing nothing more than cucumber soup. She used the same recipe every time. Unwavering was she in her use of the cucumber. It’s a darn good thing we all liked her cucumber soup as is.
By all rights I should be able to recite the recipe in my sleep, when in reality, I have no idea how she made it. I just know she made an awful lot of it.
So this…this is not my mother’s cucumber soup. This is an altogether more complex, more creamy, more Carrie cucumber soup.
I tossed in a few things that you maybe aren’t expecting. I wasn’t really expecting them, either. They just came to me – one as I was wandering around the grocery store and the others I just made up when I got back to the Marmalade HQ kitchen. It’s amazing how much inspiration I get in grocery stores these days. Give me 10 minutes wandering a produce department and my mind goes nuts.
I think you’ll be really surprised by how fantastical a cucumber can taste. Throw away all thoughts of crisp, watery and cold. Think smooth, warm, creamy and even slightly sweet. Instead of boycotting the lovely cucumber until summer rolls back around, invite her in for the winter. Although, if you’re somewhere warm right now, make this, then chill it and enjoy it cold. Either way, hot or cold, you can now get some cucumbery goodness inside you without having to eat a salad.
- 2 tbsps coconut oil
- 1 medium onion, chopped
- 3 large English cucumbers, chopped
- 1½ cups coconut milk
- 3 tsps salt
- ½ cup chopped fresh chives
- 2 small avocados
- 2 tbsp heavy cream (double cream)
- 1 tbsp white wine
- Chopped green onions (scallions) for garnish
- In a large stock pot, sauté the onions in the coconut oil until transparent.
- Add the cucumber, coconut milk and salt, and cover and cook for 10 minutes over medium heat until cucumber is tender.
- In batches, carefully transfer the cucumber and milk to a blender and blend on high until very smooth.
- To the last batch, add the chives, avocado, heavy cream and white wine.
- Blend until completely incorporated.
- Pour all batches of soup back into the stock pot and stir well.
- Gently re-warm if necessary.
- Serve and garnish with fresh chopped green onions (scallions).
*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s book, The Smarter Science of Slim.