Cold Cucumber Soup with Yogurt and Dill

-
I noticed that I have previously posted a number of cucumber soups.  However, this is a new recipe and Arthur encouraged me to post it.  Probably so that I could make it again.  Otherwise, I tend to lose the recipe and then he's out of luck.  This one does not require cooking.  It is improved by spending some time aging in the frig.  It mentioned 8 hours.  It didn't get that at our house and it was still very good.

This was a handy soup to make because we got quite a few cucumbers in our CSA box, plus the dill.  I have parsley and tarragon growing on my deck.

Ingredients:
2-1/4# cucumbers halved and seeded—1/2 cup finely diced, the rest coarsely chopped
  • 1 1/2 cups plain yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 1-2 garlic cloves
  • 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
  • Salt & pepper
  • 1/4 cup red onion, finely chopped


    • Combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil in a blender. Blend until smooth. Season with salt and pepper, cover and refrigerate for 8 hours or overnight or until you're hungry and you want to eat the soup.

    Pour the soup into bowls. Garnish with the finely diced cucumber and red onion and serve.

    Adapted from Food and Wine.com










    Comments

    Post a Comment

    Popular posts from this blog

    Fresh Amaranth (Red Spinach)

    -
    Image
    Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet. This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting. Thotakura Palakura Tomato Kura 1 tablespoon peanut oil or other mild oil ¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled) 1 big onion - finely sliced, about one cup 2 tomatoes - finely chopped, about one cup 5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat) 1 teaspoon - ginger garlic paste ½ tsp each- turmeric and salt 1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups 1 bunch fresh spinach - finely chopped, about 5 cups 1 can of chick...
    Read more

    Roasted Beets & Carrots with Couscous and Citrus Dressing

    -
    This dish can be served warm or cold, leftover the next day.  Delicious both ways.  It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables. 1# beets, peeled and cut into bite-sized chunks 1/2# carrots, cut into thick coins 1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine) 1/2 cup Citrus Vinaigrette 1 cup Israeli couscous 1 garlic clove, peeled and chopped 1 large sprig of thyme, if fresh is not available sprinkle in some dry 1/4-1/2 tsp. dried chile flakes 1/2 cup salted roasted sunflower seeds (raw seeds are also OK) 1 cup lightly packed cilantro leaves 1/2 cup crumbled feta cheese Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet.  Roast for 10 minutes.  Toss the carrots and onions with oil and season with salt and pepper.  Add to the baking sheet.  Roast all the vegetable...
    Read more

    Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

    -
    This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile.  You could substitute another grain for the cracked wheat, such as farro.  However, I happened to have cracked wheat available and it cooks quickly. 1 celeriac (celery root 3/4 - 1#) 1/2# onions, sliced (yellow or red) 3 garlic cloves, peeled and sliced or chopped 3 tablespoons unsalted butter Kosher (or sea salt) and cracked black pepper 2 tablespoons olive or sunflower oil 1 cup cracked wheat Several sprigs fresh thyme if available, otherwise use dried thyme 1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice 1 carrot, diced 1 turnip, diced (I didn't have a turnip so I used a daikon radish) 1 medium potato, unp...
    Read more