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
  1. 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.
  2. Stir to combine, cover with plastic wrap and let stand at room temperature for 1 hour to blend the flavors.
  3. Dice the remaining cucumber half and set aside until ready to serve.
  4. 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.)
  5. 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).

 

Back to Kali’s Cafe Recipes

cold-cucumber-soup

 

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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