In a fit of vegetable enthusiasm I recently bought my first cucumber of the season. It was a near-perfect specimen, with hardly a blemish upon its glossy green skin.
When I returned home, I nestled it safely within the crisper drawer along with the other fresh produce.
And there it sat for a full week, when my husband discovered its soft, aged body.
I burned with shame. I had neglected this lovely cucumber, wasted its youth. No longer the sleek young cucumis sativus it had once been, it would need a lot of help to be salvaged. Maybe some Botox.
I hate wasting food.
Perhaps it could be turned into a cool cucumber soup, just in time for the first day of summer?
Wrinkled Cucumber Soup*
Serves one, shamelessly
One cucumber (wrinkles optional), peeled
1/2 cup sour cream or plain unsweetened yogurt (either Greek or regular will work)
1 Tbsp (or to taste) pickled jalapenos (or fresh if available), chopped
1/4 tsp white wine vinegar
1/2 garlic clove, smashed
1/4 cup chives, chopped, plus extra for garnish
1/3 cup mixed herbs, such as basil, mint, cilantro, dill or tarragon, plus extra for garnish
Salt and pepper to taste
Cut peeled cucumber in half lengthwise. Scoop out the seeds with a spoon and discard.Cut the cucumber into large chunks and place in a blender. Add remaining ingredients to the blender and puree until smooth, or desired consistency. Adjust with salt and pepper if needed. Pour into a bowl and garnish with additional herbs or chives.
*with additional inspiration from Melissa Clark