the joys of cucumbers-Khyar bi laban (cucumber soup)

This year I've been inundated with cucumbers-what a glorious problem to have! (Now if only it would happen in the wintertime)

I usually make a batch of dill pickles when I have so many, but this year it seems like they've been coming in fits and starts instead of ripening all at once. I'm having the same problem with my tomatillos, so I'm freezing those until I have enough to make salsa verde.

One of the best things about summer is cucumbers, and what could be better on a witheringly hot day than a nice cool bowl of cucumber soup? My roommate used to make this all the time, and I remember it quite fondly, so whenever I have cucumbers, I have to make some, since 99% of the time, I have all the ingredients on hand. Here's the recipe I use:

KHYAR BI LABAN (CUCUMBER AND YOGURT SOUP)

2-3 fresh cucumbers
garlic to taste (I usually use 1-2 cloves)
one quart (a standard 32 oz container) of plain yogurt
a pinch of mint leaves, or fresh dill, and/or chives (whichever you have...sometimes I add a little basil as well)
1 teaspoon salt
a squeeze of lemon juice

1. Peel and grind garlic into a paste with a mortar/pestle (or run it through your food processor until well chopped). Add herbs, and grind/chop. Reserve a few sprigs for garnish if desired.

2. Peel cucumbers (if they're store-bought as they're usually waxed). If they're homegrown this is up to you (I peel mine as I normally grow the smaller pickling type cucumbers).

3. Run them through as food processor or blender for a smoother soup. Hand chop them for a chunkier type of soup.

4. Mix chopped cucumbers with yogurt and stir.

5. Add garlic and salt.

6. Add a little lemon juice.

Chill for about an hour before eating for best results.

*note: you can use kefir instead of yogurt if you like a tangier soup.

References:

How to make Khyar bi laban
http://biology.clc.uc.edu/fankhauser/Cheese/khyar_bil_laban.html