Zesty Lemon Cucumber Soup

Makes 6 servings

6 lemon cucumbers
3 cups yogurt
1 small fennel bulb, trimmed, fronds removed
2 scallions, trimmed, or 1 small onion coarsely chopped
2 large eggs, hard boiled
¼ cup pecans, toasted
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoons olive oil
Salt and freshly ground pepper, to taste

Round, bright yellow lemon cucumbers are a real treat to eat right off the vine. In a bumper crop year, the plants are so abundant that a good soup recipe is needed to make a dent in the harvest. This refreshing chilled soup is uncooked and ideal for hot days.

In batches, puree the cucumbers, yogurt, fennel, scallions, eggs, pecans, dill, mint, parsley and oil in a blender or food processor. Transfer to a bowl, cover and refrigerate until well chilled, at least 2 hours. Season with salt and pepper. Serve chilled.