I love when the Armenian cucumbers show up at the farmers market. For a few short weeks each summer we have Chilled Cucumber Soup with Lavender for lunch. It’s the perfect cool lunch on a hot day and it’s easily made ahead – even for several days worth.
Chilled Cucumber Soup with Lavender
1 Armenian Cucumber, cubed
½ cup Plain Yogurt (unflavored)
1 + Tablespoon Extra Virgin Olive Oil
½ Tablespoon Clear Creek Lavender Salt
Cube cucumber and put in blender with olive oil and yogurt. Blend until smooth, add lavender salt and pulse briefly. Pour into small bowls and chill several hours. Just before dining swirl a teaspoon of olive oil or yogurt in the center of each serving.
Cross posted on Clear Creek Lavender blog
var gaJsHost = ((“https:” == document.location.protocol) ? “https://ssl.” : “http://www.”);
document.write(unescape(“%3Cscript src='” + gaJsHost + “google-analytics.com/ga.js’ type=’text/javascript’%3E%3C/script%3E”));
var pageTracker = _gat._getTracker(“UA-xxxxxx-x”);
pageTracker._trackPageview();
