Cucumber Sass

 

A simple chilled soup that’s refreshing at the height of summer. Experiment with your favorite herbs and toppings; adding spice gives this a nice kick.

 

2 lbs. cucumbers, peeled

½ small onion

¼ C. fresh dill

2 T. fresh lemon juice

2 tsp. sea salt

Yogurt, hot sauce (Fab Ferments Sass), and good olive oil (optional), for serving

 

Coarsely chop cucumbers and onion and place in the container of a food processor or blender. Add dill, lemon juice, and salt. Blend until well mixed and liquefied. Pour soup into a jar and refrigerate for at least 1 hour to blend flavors, or overnight. Soup will keep for 2–3 days in the refrigerator. Garnish as desired and serve.