"As you probably know, chilled cucumber soup is a delicacy that is best enjoyed on a very hot day. I myself once enjoyed it in Egypt while visiting a friend of mine who works as a snake charmer. When it is well prepared, chilled cucumber soup has a delicious, minty taste, cool and refreshing as if you are drinking something as well as eating it."
—Lemony Snicket, The Wide Window
Recipe for Aunt Josephine’s Cold Cucumber Soup
- 5 cucumbers
- 1/2 cup chopped parsley
- 6 scallions, chopped
- 2 tablespoons chopped fresh dill
- 1/4 cup fresh lemon juice
- 1 quart buttermilk
- 1 pint yogurt
- Salt and freshly ground pepper
Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely (a dull knife will do) and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Season with salt and pepper to taste. Chill well before serving.
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Art by Brett Helquist