Saturday, August 20, 2016

Cold Cucumber Soup with Yogurt and Dill

Source: Food and Wine, June 2013

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
  • 1 garlic clove
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt
  • Fresh ground white pepper
  • 1/2 red onion, finely chopped
Directions

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.

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.

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