I recently ask our friends on social media to share any ideas they might have for preparing the bounty of garden fresh cucumbers.

No one replied. 😩

I've stopped crying now and decided to share one of my favs with you.

I end up with all sizes of cucumbers. I must not be a very good cucumber finder? I seem to always find one that hid for too long and looks similar to a watermelon! Maybe not that big but kinda. This recipe is friendly to all sizes except maybe not watermelon big. If you use the larger ones be sure to remove the seeds.

I must give credit for this recipe to one of my favorite people who just happens to be my cousin in-law. I was invited to her lovely home and she served this in cordial glasses just as an appertif.

She had a pitcher full to the side for those requesting more. Experience had shown her there would definitely be requests. It was delicious to taste but such a creative and impressive presentation!

A cold soup served on a hot day and it's oh so refreshing with a slight bite of garlic and crisp bits of cucumber in a creamy base.

Here's the easy recipe!

1. 3 cucumbers peeled and chopped (we're assuming standard grocery store size)

2. 1 Tablespoon salt

3. 3 cloves of garlic

4. 3 cups of chicken broth

5. 3 Tablespoons Lemon juice

6. 3cups of sour cream

I chuckle at these ingredients as if the original author surely wanted to keep things simple by keeping things in 3’s :)

Peel and large chop the cucumber. Sprinkle with salt and set aside for at least 30 minutes. I usually get distracted and come back a few hours later. Rinse and drain the cucumbers and place them in food processor with the garlic and lemon. Puree until smooth. Mix in sour cream and chicken broth. Voila! Best when sits.

It has become a summer time staple in my fridge and I hope yours too.