plantook

Plant Oriented Cooking

RECIPE: Cold Cucumber Soup with Yogurt and Dill

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INGREDIENTS

  • 2 large European cucumbers, halved and seeded—1/2 cup finely diced, the rest coarsely chopped
  • 1 1/2 cups plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 1 garlic clove
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt
  • Fresh ground white pepper
  • 1/2 red onion, finely chopped

METHOD

  1. Puree the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil in a high-powered blender.
  2. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
  3. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.

NUTRITION


RECIPES


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