| Chilled Cucumber Soup |
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I know that cucumber soup does not sound exciting, but trust me it's really good
(particularly on a hot summer day).
There is no need to turn on the stove, just blend all
ingredients together and you are done. Tip: You have to eat this soup the day you make it, but this recipe can be easily halved or quartered to make as much as you are planning to eat. |
| Serves 6 as a first course |
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| Ingredients | Directions |
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4 large cucumbers (6 - 8" long) 4 cups plain yogurt 2 cloves garlic, chopped 3 Tbsp chopped cilantro 3 Tbsp chopped dill 1 tsp salt or to taste |
Peel the cucumbers, cut in half lengthwise, and scoop out the seeds with a spoon.
Coarsely chop the cucumbers. Since most home blenders are not big enough, you'll have to puree the soup in two batches. Do not fill your blender more than 2/3 of its capacity. Combine half of cucumbers, half of yogurt, and half of garlic in a blender. Puree until smooth. Add half of herbs, season with salt, and blend until herbs are chopped into small bits. Taste and correct seasoning. Remove to a large bowl, and repeat with the second batch. Chill for 1-2 hours before serving. Soup should be eaten within 8 hours from when it's made, otherwise it aquires a pickle flavor. |