Turn oversized cucumbers into a refreshing summer delight

Many gardeners and cooks find oversized cucumbers challenging. Their large size and unusual shape make them unsuitable for pickling, and their tough skin and excess seeds make them less appealing to eat raw. However, instead of discarding them, consider using them in the kitchen. These seemingly problematic vegetables can become the basis for delicious dishes like cucumber cold soup—an ideal option for hot days.

Oversized cucumbers, which often get forgotten at the bottom of the fridge, can be an excellent base for cold soup. Their slightly refreshing taste pairs perfectly with dairy products like kefir, buttermilk, or sour milk, and adding garlic and fresh herbs gives the soup character.

Ingredients:

              
• 3-4 oversized cucumbers
• 2-3 cloves of garlic
• 1 bunch of dill
• ½ bunch of radishes
• 1 litre of buttermilk, sour milk, or kefir
• 2-3 hard-boiled eggs
• 2-3 cooked young potatoes
• Salt, pepper, and lemon juice to taste

Preparation:

1. Cucumbers: Scrub the cucumbers thoroughly, cut off the ends, and grate them on a coarse grater.
2. Other ingredients: Grate the radishes as well. Press the garlic through a garlic press.
3. Mixing: Combine all the ingredients in a bowl, add the chosen dairy product (buttermilk, kefir, or sour milk), and season with salt, pepper, and lemon juice.
4. Chilling: Refrigerate the soup for at least an hour to allow the flavors to meld.
5. Serving: Serve the chilled soup with chopped hard-boiled eggs and young potatoes.

You don't have to throw away oversized cucumbers – with a bit of creativity, you can transform them into a delicious meal for the whole family. Preparing cucumber cold soup takes just a moment, and the result will delight everyone at home. It's a simple way to make a healthy and tasty meal that fully utilizes the potential of seasonal vegetables.