A refreshing chilled soup does not involve cooking, so it’s ideal for hot days. Especially good with lemon cucumbers, or combined with an Asian cucumber.
6 lemon cucumbers or 2 large cucumbers
2 cups yogurt
1 fennel bulb, trimmed, fronds removed, and chopped
2 scallions, trimmed
1/4 cup pecans
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon olive oil
Salt and pepper, to taste
1. In a blender or food processor, puree the cucumbers, yogurt, fennel, scallion, pecans, dill, mint, parsley, and oil.
2. Transfer to a bowl or a pitcher and refrigerate for least 2 hours.
3. Season to taste with salt and pepper. Serve chilled, garnished with fronds of fennel.