Yes…warm-weather soup that’s not gazpacho! Super quick and simply prepared, Fuel Co.’s chilled cucumber concoction kick-starts the appetite—though on a hectic day in the heat, it’s a perfect meal alongside a crisp salad and some nice sourdough or flatbread. Thomas Abrahamsson, the company’s new executive chef, suggested the soup as a late-spring and summer standby. The English cucumbers are deeper and sweeter in flavor than their country counterparts, though if you’ve got some that you’re particularly crazy about in your garden, try them out. You can play with the lemon, dill and mustard, too, depending on what you’re after; this recipe’s proportions whip up such a mild, balanced tang that it’s easy to polish off lots at a time. If you’re digging in with a big soup spoon, pace yourself.
 Gazpacho is for sissies: Chill out with some cucumber soup for a change, courtesy of Fuel Co. |
The cucumber-yogurt combination is popular across the globe: It’s the base for cacik (juh-jik) in Turkey, tzatziki in Greece, tarator in Bulgaria, mast o khiar in Iran, and raita in India. Of course, each place adds its own special touch—garlic or onions transform it into a pungent sauce, and mint lends a savory note that further ups the cooling effect. Some Middle Eastern cooks even strain the yogurt, making it thicker and packing in the tart flavor before mixing in the cukes and spices.
Fuel Co’s Chilled Cucumber Soup
4 English cucumbers
1 1/2 cups plain yogurt
1/4 cup sour cream
1/2 tsp. dry mustard powder
salt, pepper
juice of 1/2 lemon
1/4 cup fresh dill, chopped
cucumber slices and dill sprigs
Peel, seed and chop three cucumbers; finely dice the remaining one. In a blender, puree the three chopped cucumbers with the yogurt, sour cream, and mustard powder. Add salt and pepper to taste. Transfer to a storage bowl to refrigerate. When chilled, stir in finely diced cucumber, dill and lemon juice. Garnish with the slices and sprigs.
