Today was my favorite kind of Sunday, started with a leisurely trip to my farmers market. In addition to a ton of other great produce (and of course the requisite bacon and eggs for breakfasts), I picked up a pile of cucumbers so that I could make a chilled cucumber soup I had at this year's Zoofari. The soup was made by one of my favorite DC restaurants where RJ Cooper is chef and owner, Rogue 24 and they just happened to be passing out recipe cards, win!
I modified the recipe a bit to make it more paleo friendly, but I should caution you that it's technically neither paleo nor primal due to Greek yogurt and a small amount of sugar respectively. If you don't mind the yogurt, you could probably sub honey in for the sugar in a slightly smaller quantity. Personally, I'm not gonna' stress about a small amount of refined sugar once in a blue moon, especially since with this recipe it comes out to significantly less than a tsp per serving. With that said, here's what you need:
8 English cucumbers or some equivalent (I used a mix of 2 varieties), peeled,seeded & roughly chopped
1 sweet onion, diced
1 T fresh dill (or 1 t dry)
1 7 oz container full fat Greek yogurt
4 T rice vinegar, split
2 T champagne vinegar, split
2 T sugar
1 T salt, salt & white pepper to taste
Chop the cucumber and onion and put in a bowl, toss with half of the vinegars, the sugar, and salt. Place in a colander over a bowl and let macerate for 2 hours.
Using a blender, add the cucumber-onion mix, pulse the machine to start to break down vegetables. Add the yogurt, remaining vinegars, and dill. Puree to emulsify completely. Adjust seasoning with salt and white pepper (I used some of the liquid that had drained through the colander in place of salt - taste it and use sparingly at first as it is very salty).
Strain the soup through a fine mesh sieve and cool in the refrigerator before serving. The resulting soup is incredibly refreshing, perfect for a hot summer day with the coolness from the cucumber and the zippy acidity from the vinegars.