Oversized cucumbers: From garden burden to refreshing cold soup

Oversized cucumbers are a nightmare for many gardeners and cooks. Their large size and unusual shape make them unsuitable for pickling, and their tough skin and excess seeds make them unappealing to eat raw. However, instead of discarding them, consider using them in the kitchen. These seemingly problematic vegetables can become the basis for delightful dishes like cucumber cold soup—an ideal soup for hot days.

Oversized cucumbers, often forgotten at the back of the fridge, can become an excellent base for cold soup. Their slightly refreshing taste goes perfectly with dairy products like kefir, buttermilk, or sour milk, and adding garlic and fresh herbs gives the soup character.

Ingredients:

                              
• 3-4 oversized cucumbers,
• 2-3 cloves of garlic,
• 1 bunch of dill,
• ½ bunch of radishes,
• 1 litre of buttermilk, sour milk, or kefir,
• 2-3 hard-boiled eggs,
• 2-3 cooked young potatoes,
• Salt, pepper, and lemon juice to taste.

Preparation:

1. Cucumbers: Scrub the cucumbers thoroughly, cut off the ends, and grate them on a coarse grater.
2. Other ingredients: Grate the radishes on a grater as well. Press the garlic through a garlic press.
3. Mixing: Combine all ingredients in a bowl, add the chosen dairy product (buttermilk, kefir, or sour milk), and season with salt, pepper, and lemon juice.
4. Chilling: Refrigerate the soup for at least an hour to allow the flavours to meld.
5. Serving: Serve the ready-cold soup with chopped hard-boiled eggs and young potatoes.

You don't have to throw away oversized cucumbers—with some creativity, you can transform them into a delicious meal for the entire family. Preparing cold cucumber soup takes just a moment and will delight everyone at home. It's a simple way to make a healthy and tasty meal that fully utilises the potential of seasonal vegetables.