Recipe: Cold Cucumber and Yogurt Soup with Dill

recipelink.com Chat Room Recipe Swap - 2001-02-01
From: Nancy,.SanFran

Cold Cucumber and Yogurt Soup With Dill
Serving Size : 4

1 pound unwaxed cucumbers -- plus 8 thin
-- cucumber slices,
-- for garnish
1 tablespoon sherry vinegar
2 teaspoons kosher salt
2 cups whole-milk yogurt
1/2 cup heavy cream
2 tablespoons coarsely chopped dill

1.Using a vegetable peeler, peel half of the whole cucumbers; leave the skin on the rest. Halve all of the cucumbers lengthwise; scoop out and discard the seeds. Coarsely chop the cucumbers. In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes.

2.Using a slotted spoon, transfer the cucumbers to a blender or food processor, reserving the liquid. Add 2 tablespoons of the cucumber liquid and the yogurt, cream and chopped dill to the cucumbers and blend until smooth. Add 1 to 2 tablespoons of the reserved cucumber liquid to thin the soup if needed. Refrigerate until cold, about 1 hour or up to 1 day. Ladle the soup into bowls, garnish with cucumber slices and serve.

--Eberhard Muller
Posted to FOODWINE Digest XT 100