Reprinted with permission from Six California Kitchens by Sally Schmitt (Chronicle Books, 2022).
This is a beautiful soup to serve on a hot day. It can be served in shot glasses at a large party, and works well as a bridge between cocktails and seating time. If you don’t have garlic chives, you can use regular ones, but plant some garlic chives in your garden for next time. You will love them!
Ingredients
- 4 garlic cloves
- 2 cups yogurt (not Greek style)
- 2 pounds unwaxed English or Armenian cucumbers
- 1 cup water
- 3 tablespoons fresh mint, chopped
- 3 tablespoons garlic chives, chopped
- 4 cups buttermilk
- Salt and black pepper, to taste
- For garnish: Garlic chive blossoms, minced chives, borage flowers (shown here)
- Optional: Vidalia (or other sweet) onion, very finely minced 3 tablespoons white vinegar
Preparation
Slice the garlic into slivers and add to the yogurt in a small bowl.
Set aside to allow the flavor to develop.
Cut the cucumbers into chunks and refrigerate until thoroughly chilled.
Once chilled, place the chunks of cucumber into a blender and add the water, mint and garlic chives. Puree until smooth.
Transfer to a large bowl and stir in the buttermilk.
Strain the yogurt and discard the garlic and add the yogurt to the soup.
Season with salt and black pepper, to taste.
Chill thoroughly, at least one hour.
Serve very cold, garnished as you like.
For a little crunch, stir in the finely minced onion that has been rinsed in vinegar.
