Cold Polish Cucumber Soup

Endless cucumbers harvested in our hot and humid summer. This cold soup is a perfect place.

Ingredients:

• 3 large English cucumbers, 3 cut into chunks (no need to remove skin or seeds)

• 2 large English cucumbers, peeled and grade with cheese grader

• Radishes, thinly sliced

• 2 cups of buttermilk (slightly more) and Greek yogurt

• 1/2 cup organic sauerkraut and 1 cup brine

• 1 bunch dill

• 1 packet of polish cucumber soup mix heated with 2 cups of water (this is the version I made but I don’t think it matters much if you don’t use it—If not using add 2 cups of water)

• Salt and pepper to taste

• Extra virgin olive oil to drizzle

• Boiled potatoes and eggs, and sour cream

Instructions:

• In blender, combine cucumber chunks, dill, sauerkraut, brine, buttermilk, and greek yogurt, and blend until smooth

• Min in soup mix and graded cucumbers, and adjust salt and pepper to taste

• Serve with sour cream, potato, and hard boiled eggs