Cold Cucumber Soup with Herbs

Spring has been celebrated this year in a variety of ways; the sun tanning, the picnics, the countless pointless walks, etc. but its bounty was given very little attention in my kitchen. Yes, I do pick up a bunch of asparagus every time I’m buying the groceries and the same goes for strawberries, but I apply very little creativity in using them: strawberries end up eaten raw, asparagus cooked in a pan of wine and tarragon. Maybe it’s the fact that seasons are not as clear cut here in Italy as they were back home. 

This weekend, I realized that even though they’ve graced my kitchen only twice this season, broad beans are no longer available. Consequently, in a slight and unreasonable panic, into my basket I threw three cucumbers, a huge bunch of radishes, a handful of fresh green beans, and hardly stepped away from green pea upon realizing how ridiculously expensive it is.

Making a cold soup might be a little bit untimely; it is perhaps a synonym to summer cooking. But I’ll just leave the recipe here to look up in case of a need. I hear it’s very sunny in Poland these days.  Adding a drop or two of soy yogurt or coconut milk would probably make a very suitable addition, but the presence of neither in my bowl wasn’t a problem; the millet made it creamy enough.  And I didn’t really want to cross the line between chilled soup and smoothie in a bowl.


Cold Cucumber Soup with Herbs


(makes 2 small servings)

¼ cup cooked millet

1 medium cucumber

¼ - ½ cup very cold water

1 - 2 cloves garlic

½ lemon, juice

2 tbsp chopped dill

1 tbsp chopped mint

1 tbsp chopped basil (or another tbsp mint)

½ tsp salt

¼ tsp sugar

¼ tsp black pepper

to serve:

olive oil

finely chopped dill

pumpkin seeds

How to:

Measure the required amount of water, place the glass in the freezer.

Peel and roughly chop the cucumber. Mince the garlic. Place both with the rest of the ingredients bar the water in a blender and blend, adding the ice cold water in small increments until smooth.  

Divide between two bowls.

Finish each with a splash of olive oil, a generous sprinkle of dill, and some pumpkin seeds. Or omit the latter if you don’t feel like biting.