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Chilled Cucumber Soup - What's cooking in Sally's kitchen
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blueberries4sal
blueberries4sal
blueberries4sal
Sun, Aug. 23rd, 2009 11:06 am
Chilled Cucumber Soup

*my adaption from Mollie Katzen's Moosewood Cookbook

I use buttermilk because I like my soup tangy. This soup should be salted, and have delicate notes of honey and mint. Pureed in the blender, then poured into a pot, this soup will settle with a foamy froth on top. Try to preserve some froth for each bowl as you serve it. The soup has wonderful textures of smooth, crunchy, and frothy all at once.

This is the basic recipe for a few servings. What I made in the picture is about triple this. I like having a large pot that serves several and lasts a few days.


BEFORE


INGREDIENTS:
* 4 c cucumber, peeled, seeded, and chopped
* 1 c ice water
* 1 c yogurt
* 1 c buttermilk
* 1 t salt (to taste)
* 1 clove fresh garlic, chopped
* 1 T fresh dill
* 1 T honey
* 2-3 mint leaves
* fresh chives for garnish , chopped fine

DIRECTIONS:
Puree everything but the chives in the blender. Chill for at least an hour, then serve topped with herbs.

AFTER

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