Sunday, May 16, 2010

Cool as a Cucumber Soup

One hot afternoon, in the summer of 2007, I was sitting in one of my fave local cafes, contemplating with to do with the abundance of cucumbers and dill that I'd just picked up from the Williamsburg-Greenpoint CSA. Being a soup lover, I inquired about the soup of the day. Lo and behold, it was cucumber dill. That afternoon, I went home, investigated a few recipes, did some experimenting, and ended up with this tasty combination. Since then, this refreshing treat has become a staple at every barbecue or party that I throw or attend. It's also one of my husband's fave, so an easy way to his heart in a pinch.


3-4 cucumbers, peeled, seeded, and roughly chopped (about 4 cups)
3 scallion stalks, roughly chopped
3 cloves garlic
1/3 cup lemon juice
1/4 cup roughly chopped fresh dill, plus more for garnish
1 cup vegetable broth (see Note below)
4 cups plan low-fat yogurt
Salt and pepper
2 radishes, ends trimmed and minced, for garnish

Place the cucumbers (see Note below), scallions, garlic, lemon juice, dill, broth, and yogurt in a food processor (see Note below). Pulse a few times, pureeing until smooth and well combined. Season to taste with salt and pepper . Transfer to a large container and chill in the refrigerator for at least 2 hours before smoothing.

Evenly distribute among serving bowls, garnish with dill and radishes, and serve immediately.

If you prefer a more brothy soup, add 1 more cup of the broth to the mixture. In addition, if you prefer your soup on the chunky side, reserve a bit of the chopped cucumber , and then stir into the pureed soup when ready to serve. If pureeing the soup in a blender, I suggest working in batches. For one, the blender can't hold all of the ingredients, and the cucumber chunks inevitably get clogged in the blades. This technique also allows you to refine the flavor as you work.

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