If you were like me you are probably used to all cucumber-themed dishes being served cold. If so, then this will blow your mind. I found this in a "Healthy Latin Cooking" book I got for Christmas a few years ago. I never noticed it until my wife was skimming the book and asked me, "Why haven't you made this yet?" She was right. I had been ignoring this gem for too long and now we make a batch every month or so.
1 TBSP Extra Virgin Olive Oil
1 medium onion, finely chopped
1 bell pepper (green or yellow), finely chopped
2 cloves garlic, minced
2 TBSP chopped flat-leaf parsley
2 cucumbers, peeled and cunt into smallish pieces
3 cups vegetable stock
3/4 cup sour cream
salt and pepper to taste
2 TBSP fresh chives or scallions
- Heat oil in large saucepan over medium heat. Add onions, bell peppers, garlic and parsley. Cook for about 5 minutes. Onions should be soft but not brown.
- Add the cucumbers and cook for about 1 or 2 minutes.
- Add stock and sour cream. Increase the heat to high and bring to boil. Reduce heat to medium and simmer for 5 minutes.
- Remove from heat and puree with an emulsion blender (or food processor, but my way is less messy.)
- Season with salt and pepper and serve hot topped with chives or scallions.