Cold herby cucumber soup is my global pandemic dish. Had it not been for the coronavirus and resulting quarantine, I wouldn’t have stayed in Southeastern Pennsylvania long enough to plant and tend a garden, one that produces an absurd amount of cucumbers and herbs. I also wouldn’t have considered teaching virtual cooking classes. Unlike in-person classes, where we work with a host of ingredients and equipment, online courses require simpler recipes. After all, I can’t expect people to spend hours tracking down unusual spices and produce or invest in special kitchen tools. That’s where a quick, easy dish like Cold Herby Cucumber soup comes in handy. A few words about cucumbers Originating in India over 3,000 years ago, cucumbers are one of the oldest cultivated plants. Although classified as a fruit, they are used as a vegetable in salads, soups and hors d’oeuvres. While North Americans consume them raw, parts of Asia and Europe also cook them. Cucumbers consist of 95% water, making them a great thirst quencher. Low in calories and fat-free, they possess …