A trip to the food pantry was made on both August 4th and 5th. As you can see in the newpaper above, beans, squash, and cucumbers were donated. (some big ones too).
Try this recipe for Cucumber Soup.... If you have cucumbers that have gotten a little too big (or a lot too big) for salads or slices to eat, this will be perfect for you to use up your cucumbers.
Cucumber Soup
Ingredients
5 cucumbers, peeled and seeded
4 scallions
1 cup fresh cilantro
8 ounces sour cream
3/4 cup buttermilk
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 12-ounce jar store-bought salsa verde
Directions
1.Roughly chop the cucumbers and scallions, then place in the bowl of a food processor.
2.Add the cilantro, sour cream, buttermilk, cayenne, and salt. Purée until smooth.
3.Serve the soup chilled, with a bowl of the salsa verde on the side to spoon on top.
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