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Chilled Cucumber Soup

paflynn's picture
Cucumbers are native to Asia, where they have been eaten for thousands of years. They contain a great deal of water, which makes them particularly refreshing in the hot summer months. When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety. It has a superior flavor, less water and far fewer seeds. Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.
Ingredients
  Salt To Taste
  Plain yogurt 3 Cup (48 tbs)
  English cucumber 1 Large, peeled
  Cucumber slice 1⁄4 Cup (4 tbs) (very thinly sliced)
  Garlic 2 Clove (10 gm), minced (garnish)
  Extra virgin olive oil 1 Tablespoon (garnish)
  Mint 1 1⁄2 Tablespoon, chopped (garnish)
  Dill 2 1⁄2 Tablespoon (garnish)
  Milk 2 Cup (32 tbs) (for garnish)
  White wine vinegar 3 Tablespoon (for garnish)
  Ground pepper To Taste (for garnish)
Directions

Line a sieve with cheesecloth and place over a large bowl. Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours. Discard the captured liquid and place the yogurt in the bowl.

Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk and mix well. Stir in the vinegar. Cover and refrigerate for 1 hour.

Before serving the soup, season with salt and pepper. Ladle into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig. Serve well chilled. Serves 6.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Feel: 
Creamy
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Servings: 
6
Subtitle: 
Chilled Cucumber Soup

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