Chilled Cucumber Soup

It is the end of October, and it is still warm here in Northern California's river delta area. As a matter of fact the farm stands, and farmer's markets are still overflowing with a great abundance.

This morning I was looking at the cucumbers I bought a few days ago, and was trying to come up with something besides pickles, or adding them to a salad. I am trying to eat a bit more healthfully of late, so I am limited on options. Then it came to me: Cucumber Soup!

Cucumber soup

Ingredients

4 cucumbers, seeds removed - peeled and grated
1 tablespoon fresh lemon juice
1/2 cup mint leaves, chopped
1/2 cup fresh dill, chopped
1 clove garlic, crushed
2 cups plain yogurt-or 1 cup sour cream and 1 cup heavy cream if you are not watching calories
1 tablespoon olive oil
1 teaspoon salt (optional)
fresh black pepper
Directions

1. Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls.Grind a little black pepper over each bowl and serve.
2. Variations: reserve the olive oil until the soup has been served and then drize it over the soup (it just looks pretty that way. If you'd like a truly chilled soup, add 1/2 cup crushed ice to the blender with everything else, them puree. Reserve a few sprigs of dill and top the plated soup with them as a garnish.