Surprise! The cucumber is actually not a vegetable, but a
fruit—a member of the gourd family, relative to the
zucchini and pumpkin. Originating in India thousands of years
ago, the modern cucumber is available globally in several
different varieties, such as the nearly seedless English cucumber;
the thin-skinned and ultra-mild Japanese cucumber; the little,
round lemon cucumber; and the dill and gherkin variations
for pickling. When choosing a cucumber, look for a firm, spot-free
fruit and avoid softness and yellow streaks, signs of age.
Greenhouses ensure that cucumbers are available year-round,
but they're summer fare by nature. But whether you have homegrown
or from the market, this snappy seasonal soup is a perfect
blend for the cucumber.
2 cups plain yogurt, whole or reduced fat
2 cups cucumber, seeded and cut into 1-inch pieces
1 cup green grapes, stems removed and halved
1 teaspoon DHC
Núñez de Prado Extra Virgin Olive Oil
1 tablespoon chopped mint leaves
1/4 teaspoon salt
1 cup cucumber, seeded and diced into 1/4-inch pieces
1. Strain the yogurt. To do this, simply line a
sieve with clean paper towels and suspend over a bowl.
Spoon the yogurt on top of the paper and allow it
to drain for 1 hour. Discard the liquid from the bowl.
2. Place yogurt, 2 cups of cucumber, grapes, and
olive oil into a blender and blend at low until smooth.
3. Strain the cucumber mixture into a bowl, using
a spatula to gently stir and press the liquid out
of the pulp and through the strainer. Discard pulp.
4. Stir in chopped mint leaves, salt, and diced
Chill before serving.
To seed cucumbers, start by cutting lengthwise into
quarters. Carefully slice away center seed area or
gently scrape away this portion with a spoon.