I live in the House of Dreams, “La Maison des Reves”, right here in Boulder, Colorado.

It rivals any French garden. Although it has been a temporary home, my desk overlooks a rushing creek that flows into a pond, where geese fly in and out and the occasional wild bobcat or bear tend to visit upon occasion. The land that slopes down to the pond is dotted with black eyed Susan’s, lavender, dahlia, wild roses and herbs that make for a pleasant summer mood.

I heard the cicada’s sing in the tall cottonwood trees, midday today. For them the conditions were delightful. It was a sign. There are cucumbers in the garden, as well as scallion and dill, perfect for a cool summer evening soup. It would be refreshing and fit the sunset hour. I thought, if it’s hot enough for them to sing, it’s hot enough for us to eat cool cucumber soup.

Soon the weather will change. Soon I will be heading back to Italy. Soon I will be leaving the House of Dreams.


5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart coconut milk
1 pint goat 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 and put the pieces in the blender along with scallions, dill, lemon juice, coconut milk, and yogurt. Blend at high speed.

Season with salt and pepper to taste. Chill well before serving.

(Substitute milk or yogurt as you prefer).

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