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Chateau St. Michelle Gewurztraminer Paired With Chilled Cucumber And Dill Soup

Ingredients
  Cucumbers 2 Medium, peeled
  Shallots 1 Small, slice
  Vermouth cooking wine 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Buttermilk 1 Cup (16 tbs)
  Black pepper 1 Teaspoon
  Fresh dill 2 Tablespoon (1 small sprig for garnishing)
  Tomatoes 1⁄2 Tablespoon, chopped for garnishing
Directions

GETTING READY
1. Peel the cucumber skin and dice. Add the diced cucumber into a colander along with salt for all the liquid to drain out. Place the colander to a bowl and leave in the cooler.

MAKING
2. In a pan, add the shallots along with the vermouth and cook until the vermouth dries off.
3. Add the cucumbers and shallots into a blender along with red wine vinegar and blend well.
4. While blending, drizzle in the buttermilk.
5. Add the black pepper and fresh dill and continue blending.

SERVING
6. Serve in a wine glass along with a garnish of fresh tomatoes and dill. Pair this with a good wine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Dish: 
Soup
Ingredient: 
Cucumber
Drink: 
Wine
Restriction: 
Low Cholesterol, Low Fat
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
2

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