Cold Cucumber Soup

Stanley's had some really great buys this week. Among them were pineapples for $.99 and cucumbers 10 for $1.00. I do not usually consume 10 cucumbers in a week but...I could not resist. So, I had to think of something to do with them and I thought I would make a cold cucumber soup which happens to be one of my husbands favorites. The really easy way to make this soup is to combine the cucs, some onions, some liquid like chicken stock, and an herb in the blender and blend them up with some yogurt. A much tastier way to do it that is a little more work is to cook some onions, add the cucumbers and then blend them. Here is the recipe.

Cold Cucumber Soup

6 cucumbers, leave skin on but take out seeds, coarsely diced
1 onion, diced
2 shallots, diced
2 Tablespoons butter
6 cups chicken stock (can use veggie stock)
2 Tablespoons fresh tarragon (can use dill but I love the tarragon flavor in this soup)
2 cups yogurt (yay, another yogurt plug!)

In a large sauce pan melt the butter over medium heat and add onions and shallots. Saute for about 5 minutes, until translucent. Add chicken stock, cucumbers, and fresh tarragon and bring to a simmer for about 5 minutes. Allow soup to cool, blend using a hand blender or regular blender, and add yogurt. Season with salt and pepper. Refrigerate until soup is cold and readjust seasonings.