Cucumber soup

Cucumbers for snack

It’s very hot in North Africa in July, and Tunisian women spend most of their time behind the thick high walls of their courtyards, lying down on mats in the shade and fanning each other. The women’s usual snack, all over our village, was cold cucumber sticks, sometimes salted and sometimes plain. Cucumber soup is fancier, but just as refreshing on a hot day.

How to make Cucumber Soup:

Combine half a mild onion (chopped), one large clove of garlic, 1/3 cup fresh mint from your yard, and one cup of whole milk, and puree in the blender.

Next, peel and quarter five large cucumbers. Working in batches, puree the cucumbers with another two cups of whole milk, one cup of full-fat Greek yogurt, two tablespoons of lemon juice, and salt and pepper. Make sure there is some milk in each batch so it will blend. Mix this together with the onion puree, and chill the soup for two hours in the refrigerator. Before serving, taste and adjust the seasonings.

Vegetarian or vegan?

Naturally vegetarian.

And will cucumber soup keep?

Yes, you can keep it for a day or two in the refrigerator, but cucumber soup is best fresh. After a couple of days you should freeze it if you want to keep it longer.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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