So, wow, I sure do have a lot of corn and cucumbers on my hands with the recent CSA boxes. After some searching I found this great recipe for a cold summer soup in  Sheila Lukins’ All Around The World Cookbook. 

P.S. After weeks of heat and no rain, it is raining nonstop today and our house is dark. I had to take the photo above perched in a window so as to shed some decent light on the soup. :-)

What you need:

  • 4 cups chicken broth
  • 2 ears corn, kernels removed, cobs reserved and halved crosswise
  • 4 fresh dill sprigs with stems
  • 4 new red potatoes, scrubbed and cut into 1/4-inch dice (about 2 cups)
  • 3 medium cucumbers
  • 2 cups plain yogurt
  • 1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
  • coursely ground pepper to taste
  • 2 tbsp. fresh dill
  1. Place the chicken broth, corn cobs, and dill sprigs in a medium-size heavy pot. Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes. Remove and discard the cobs and dill springs.
  2. Add the potatoes to the broth and cook until tender, about 8 minutes. Add the corn kernels and cook for 1 minute longer. Remove from the heat and pour the soup through a strainer, reserving the vegetables and broth separately.
  3. Peel, halve, and seed the cucumbers. Coursely chop 2 of the cucumbers and cut the last cucumber into 1/4-inch dice.
  4. Place the yogurt and coursely chopped cucumbers in a food processor and pulse on and off to combine but not puree. Pour in 1 cup of the reserved chicken broth and pulse to combine. Remove the mixture to a bowl.
  5. Stir in the reserved potatoes and corn, and the diced cucumber, red pepper, and chopped dill. Season with pepper. Refrigerate for up to 4 hours. Serve chilled. Makes six one cup servings.