Monday, June 20, 2011

Recipe: Chilled Cucumber and Yogurt Soup

This recipe for chilled cucumber and yogurt soup makes one very light lunch (pair it with a sandwich) or two appetizer portions. On a hot day, it's amazingly refreshing, and it doesn't require any heat to prepare.

Chilled Cucumber and Yogurt Soup
1 English cucumber or 4 Persian cucumbers
1/2 cup plain yogurt
7 or 8 fresh mint leaves
1 teaspoon chopped parsley
1/4 teaspoon Kosher salt
lemon wedges
Peel the cucumber, slice it in half the long way, and using a small metal spoon, scoop out some of the seeds. Cut it into smaller pieces and put them in a blender.

Add to the blender about a half cup plain yogurt; Greek yogurt is fine. Toss in the mint and parsley. Sprinkle with a pinch of salt.

Turn the blender on low. When the ingredients liquefy, turn the blender to high, and let it rip for 15 seconds. Taste to adjust the salt, and add a squeeze of fresh lemon if you like. Pour into a bowl, cover and chill well. Serve with more fresh lemon and yogurt and mint to garnish.

See also this recipe for gazpacho.

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