CSA week 12, July 18
Another cold soup recipe this week! I have been enjoying experimenting with recipes like this when it's hot out. No need to stand over a hot stove on a hot day.
Chilled Cucumber-Mint Soup with Yogurt or Sour Cream
4 cucumbers, peeled, seeded, and chopped (about 4 cups)
1 to 2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 clove garlic, peeled and smashed
several fresh mint leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1 tablespoon honey
1 to 2 tablespoons salt
2 scallions, finely chopped (about 1/3 cup)
1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey and 1 teaspoon salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.
2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.