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A farmer to foodie, Andrea Bemis is truly manifesting the farm-to-table lifestyle. Here she shares her delicious recipe creations from her farm in Parkdale, Oregon. Andrea is author of Dishing Up the Dirt Cookbook: Simple Recipes for Cooking Through the Seasons. Find her at dishingupthedirt.com
This chilled cucumber soup is creamy and refreshing — and the bacon gremolata takes it over the top. In fact, the bacon gremolata is a recipe from my cookbook and it's so versatile that it's in my cookbook twice: sprinkled on a collard green slaw and then again on roasted cabbage wedges. You really can't go wrong with this topping! You'll find yourself sprinkling it on everything from soups and salads to avocado toast and roasted veggies.
Aside from turning on the stovetop to fry the bacon you really don't have to heat up your kitchen. And hey, heating up the kitchen just for a hot second to fry bacon isn't half bad. You can also fry your bacon in a cast iron pan on the outdoor grill too (which is my trick in summer heat). Regardless of which method you choose, I hope you all enjoy this soup as much as we do. Serve it alongside a simple green salad and — voilà — dinner is served!
Prep time: 20 minutes
Cook time: 5-7 minutes
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
Last updated: 2/27/19
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