Cucumber soup: Transform overgrown veggies into summer delight

Cucumber cold soup is an ideal dish for heatwaves. Adding potatoes and eggs will fill everyone at the table. You don't need a lot: cucumbers go perfectly with fresh garlic and dill. Add kefir, salt, and pepper. It sounds trivial because it is trivial. See for yourself and try this recipe.

Overgrown cucumbers are larger than others, with distinct changes in shape, colour, and texture, making them unsuitable in most cases for pickling or fermenting. Their skin is tough, fibrous, and often bitter, and the flesh contains many seeds. However, these are not reasons to throw away overgrown vegetables. You can still prepare delicious dishes from them, such as cucumber cold soup.

It is not recommended to peel young specimens, although this may be necessary for overgrown cucumbers. However, if your cucumbers, specifically their skin, have not yet developed a bitter taste, you do not need to peel them before preparing the cold soup.

Ingredients:

• 4 overgrown cucumbers, grated
• 3 cloves of garlic,
• a bunch of dill,
• 2 pints of natural yogurt, sour milk, or kefir,
• salt and freshly ground black pepper,
• optional: sugar and lemon juice to taste.

TO SERVE

• hard-boiled eggs,
• boiled new potatoes with dill.

Preparation:

1. Wash and peel the cucumbers (if you do not peel the cucumbers, remember to scrub them well beforehand).
2. Grate the cucumbers on a coarse grater. Peel and crush the garlic, and chop the dill. Mix the ingredients and pour over the kefir.
3. Season the cucumber cold soup. Add salt and pepper. Optionally, you can season the whole dish with sugar and lemon juice.
4. Put the cold soup in the refrigerator to chill well.
5. Serve with boiled eggs and boiled potatoes.