Ina's Chilled Cucumber Soup

Memorial Day Weekend has been jam packed---and it's not even halfway over. Last night we went to the wedding of two very close friends. It was so much fun and I had an absolute blast. There was tons of dancing, and even though I'm 7 months pregnant with our second son, I got down on the dance floor. Seriously, down.  I managed to stave off the tears at the ceremony and chupah, but the tears started coming down (without abatement) during the groom's speech. They couldn't be stopped. There was so much laughing and crying (from laughing so hard)...it was just one of those wonderful nights and one terrific wedding.  
The bride was gorgeous, the reunion with old friends was wonderful, meeting friends-of-friends I had heard so much about was fantastic, the venue was beautiful (with stunning views of the NYC skyline), the drinks were flowing (many Manhattans for my husband; a small glass of champagne for me),  the food was great and don't get me started on the floral arrangements (to-die-for).  The night was truly wonderful.  

The wedding, which was still going on when we left well after midnight, was followed by a brunch this morning.  After rehashing the wedding, sharing stories about men in speedos and European vacations, we all wished the happy couple a bon voyage as they set out for a Mediterranean honeymoon.  

Now between the wedding, the brunch and a BBQ later this evening, I haven't been doing much cooking. But I do have to put something together for a Governor's Island picnic tomorrow. And I don't have a ton of time.
I decided to go with a chilled soup instead of something hot. It is, after all, over 90 degrees in NYC with humidity that must be like, 99 percent. I confess that I am not a meteorologist, but this feels like the hottest summer I have ever experienced. Shvitzfest, 2011 for sure.
This soup is so easy to make (all you need is a big bowl and a food processor) and it's big on flavor. The flavor of fresh dill, the sharp bite of red onions and the refreshing coolness of the cucumber meld together perfectly in the Greek yogurt. The fresh lemon juice (introduced just before serving) really makes the soup pop!
It's an easy solution for all your early summer picnics!  Enjoy. And have a wonderful holiday weekend. 


Chilled Cucumber Soup (Courtesy of Ina Garten, Barefoot Contessa, Back to Basics)
Serves 6

• 3 (7 ounce) containers Greek yogurt
• 1 cup half-and-half (I went with between 1/2 cup and 3/4 cup)
• 2 hothouse cucumbers, unpeeled, seeded and chopped
• 1/2 cup chopped red onion (I may go with 1/4 cup next time)
• 6 scallions, white and green parts, chopped
• 4 teaspoons kosher salt (start with 3)
• 1 1/2 teaspoons freshly ground black pepper
• 3 tablespoons chopped fresh dill
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• Thin slices of lemon, halved, for garnish
• Fresh dill, for garnish

Directions
In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
Just before serving, stir in the lemon juice. Serve chilled, garnished with lemon, and fresh dill.
In the original recipe, Ina adds 3/4 cup of cooked, halved shrimp. I left it out.