Cold Cucumber Soup with Yogurt and Dill
Ingredients
2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
1 1/2 cups plain Greek yogurt
3 tablespoons fresh lemon juice
1 small shallot, chopped (I used a leek)
1 garlic clove
1/3 cup loosely packed dill (I used ~1/8 cup thyme)
1/4 cup loosely packed flat-leaf parsley leaves
2 tablespoons loosely packed tarragon leaves (I used 1/3 cup)
1/4 cup olive oil, plus more for drizzling
Salt
Fresh ground white pepper (I used black)
1/2 red onion, finely chopped
How to Make
Step 1 `
In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
Step 2
Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.
>From http://www.foodandwine.com/recipes/cold-cucumber-soup-with-yogurt-and-dill
--
ellen wilkin
Poet, Author of Saving Eleanor (in progess)
Travel Blog: Eight-Week Solo Europe Tour at
www.ellenwilkin.com
cucumberSoup.txt
Cold Cucumber Soup with Yogurt and Dill
Ingredients
2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
1 1/2 cups plain Greek yogurt
3 tablespoons fresh lemon juice
1 small shallot, chopped (I used a leek)
1 garlic clove
1/3 cup loosely packed dill (I used ~1/8 cup thyme)
1/4 cup loosely packed flat-leaf parsley leaves
2 tablespoons loosely packed tarragon leaves (I used 1/3 cup)
1/4 cup olive oil, plus more for drizzling
Salt
Fresh ground white pepper (I used black)
1/2 red onion, finely chopped
How to Make
Step 1 `
In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
Step 2
Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.
From http://www.foodandwine.com/recipes/cold-cucumber-soup-with-yogurt-and-dill
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