Cucumber Dill Soup
A chilled soup is a great beginning for a summer meal whether it’s on the beach, at a picnic or on your deck. Here is a delicious and refreshing soup that is easy to make and a pleasure to serve. Bright bursts of dill provide a pleasant contrast to the milder flavour of cucumber.
The Ashram Culinary team served this refreshing soup recently on a very warm East Kootenay day. And of course this recipe was multiplied by ten!
COOKING INSTRUCTION
- Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, green onions, dill, garlic, caraway seeds, salt and white pepper.
- Stir to combine, cover with plastic wrap and let stand at room temperature for 1 hour to blend the flavors.
- Dice the remaining cucumber half and set aside until ready to serve.
- In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds. Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours. (The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator. If it separates, simply stir it until emulsified.)
- Just before serving, stir in the diced cucumber and olive oil. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).
INGREDIENTS
- 3 English (hothouse) cucumbers, peeled, halved lengthwise and seeded
- 1 cup Greek-style or other thick, whole-milk plain yogurt
- 1 tablespoon fresh lemon juice
- 3 green onions, including tender green portions, chopped
- 3 tablespoons chopped fresh dill
- 1 garlic clove, chopped
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- 1 cup vegetable stock or reduced-sodium vegetable broth
- 2 tablespoons fruity extra-virgin olive oil
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