Saturday, September 5, 2009

Wednesday: A Summery Chilled Soup

Chilled cucumber-dill-yogurt soup.

Although we're not opposed to making hot soups in summer, there's a certain logic to a chilled soup on a hot day. This is a quick and easy recipe that I got from my parents, and something that Giselle and I managed to cook when we were first starting out.

Good ingredients are always important, but this is the kind of dish where quality really matters, because it's so simple. We used heirloom Kirby cucumbers, Rocambole garlic, and fresh yogurt from our local dairy, Milk Thistle Farm.


1 1/2 cups cucumber, peeled, seeded, then diced
2 tbsp chopped fresh dill
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 clove garlic, minced
1/4 - 1/2 cup walnut, chopped (optional)
1 - 1 1/2 cups plain yogurt

Mix all but yogurt and refrigerate, letting it marinate, 5 hours or more (overnight is fine). When ready to serve, add the yogurt and stir to mix. Serves 2.

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