Saturday, August 17, 2013

Chilled Cucumber Yogurt Soup

This is a nice light and cool (and cooling) soup for the summer, to help use up some of those in-season cucumbers and fresh garden herbs! I used garlic chives from my garden.

Chilled Cucumber Yogurt Soup
from Filozofia Smaku (Philosohpy taste)
serves 3-4

250 g. cucumbers
2 cloves garlic, minced
3 Tbs fresh dill, chopped (or 1 Tbs. dried)
4 Tbs chives, chopped (1 Tbs reserved to garnish)
1 tsp. lemon juice
400 mL plain yogurt
salt and pepper to taste
1 tsp olive oil + more to garnish

1. Peel cucumbers (optional), remove seeds if they are large, and grate.
2. Combine all ingredients, and season with salt and pepper to taste.
3. Chill soup before serving. Garnish with a drizzle of olive oil, fresh chives, and a sprig of fresh dill.

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