Summer is fading in Seattle, but the forecast still calls for some sunny days. A great way to cool off on days when the temperature rises above 80 degrees is with a fresh, chilled soup.
Here’s a recipe that my mom recently came across while reading the morning paper. It takes advantage of many of the ingredients that are currently abundant at local farmers markets—cucumbers, corn and basil, plus herbs from the garden. It only took me 15 minutes to make and clean up, so I was able to get back outside and work in the yard.
Cucumber Buttermilk and Herb Soup
Serves 8 as a first course
3 English cucumbers (or 5 garden fresh cucumbers, seeded), peeled and chopped
1 quart buttermilk
¼ cup fresh tarragon, stems removed
2 sprigs burnett (or fresh parsley), stems removed
¼ teaspoon kosher salt
1 cob of corn, raw and cut off the cob (or 1 cup frozen, thawed)
2 tablespoons of chopped fresh basil
Extra-virgin olive oil for garnish
In a blender, combine the first five ingredients—the cucumbers through the salt.
Taste. Season with more salt if desired. Refrigerate until chilled (about an hour). When you are ready to serve, stir the soup as it will have separated. Ladle into bowls and garnish with the corn kernels, chopped basil, and olive oil.
NOTE: I sprinkled each bowl with a little salt to finish.