A bowl of chilled soup can really start a summer meal off right.
Make enough of it, and anytime you want, there’s a bowl of cool comfort waiting in the fridge. As to today’s side, it’s a terrific way to have vegetables on hand and at the ready. You do a simple roast of the farm stand’s best, then while warm douse them with a marinade with just enough garlic and fresh oregano to give them some lift. I wish I could say the Cucumber soup was farm stand material. The recipe calls for something from fairly far away. All the way from a greenhouse in California.