It’s funny how everybody’s been talking about kale lately, like it’s a Kardashian or something. For the last year or so it’s been the new “it” veg. I know a lot of you out there will find this blasphemous, but I’m really not a fan.
Now a vegetable that I really love and gets very little press is the cucumber. I’m sure many of you find it blandly simple, but I love them in salads, as part of an appetizer, or to give a sandwich some much needed crunch. But, what I really love on a hot summer’s night is this light and refreshing Cucumber and Dill Soup.
Oh, don’t give me that ho-hum look. This cold soup is like taking a bite out of a garden. Farm fresh cucumbers, fresh herbs, and some yogurt and sour cream make this soup the perfect addition to a family dinner. It’s also lovely as a soup-shot appetizer, for a brunch, lunch or for a summer’s night party.
Cucumber and Dill Soup
Cucumber and Dill Soup
3 Hothouse Cucumbers peeled and seeded (save about 1/4 of one for garnish)
1 1/2 cups plain yogurt
1/4 sour cream
2 tablespoons of fresh lemon juice
3 tablespoons of fresh dill, minced
3 tablespoons of fresh flat-leaf parsley , minced
2 teaspoons of fresh mint, minced
2 teaspoons of garlic
1 1/2 teaspoons of Kosher salt
1/2 teaspoon of fresh ground pepper
2 tablespoons of olive oil
pinch of red chile pepper flakes
Peel and seed your cucumbers, and then dice them up and place into a large bowl. Add all your other ingredients to the bowl. Toss everything together. Cover the bowl with plastic and let sit out at room temperature for an hour so that all the flavors have a chance to meld together. Save 1/4 cucumber that you can slice up and use as a garnish on the soup.
Add the bowl of ingredients to a blender and blend on “puree” until you have a silky consistency. Transfer to a large bowl or pitcher and refrigerate for several hours.
To serve: ladle into bowls and garnish with a cucumber slice, some fresh herbs and a drizzle of olive oil. Sprinkle with fresh ground pepper.
Serves 4 bowls or 12 shooters
Cucumber Soup Shots
I like to garnish my soup with a thinly sliced piece of cucumber, some fresh herbs, fresh ground pepper and a drizzle of olive oil.
To get uniform slices of cucumber, use a mandolin. They’re sold reasonably priced in stores and on the internet. It just a great kitchen tool that every “chef” should have.