Chilled Cucumber Soup
Chilled Cucumber Soup
Ingredients
- Soup Ingredients
- 5 lbs cucumbers, peeled & cut into 2-in pieces (about 8 cups)
- 4 medium scallions, dark green parts only, chopped coarse
- (about 1/2 cup)
- 1 cup plain whole-milk yogurt
- 1/4 tsp. sugar
- 1 Tbsp. lemon juice
- 1 tsp. salt
- Pinch ground black pepper
- Cucumber-Dill Garnish
- 1 large cucumber (about 1 lb), peeled & cut into 1/2 inch cubes
- (about 2 cups)
- 1 1/2 tsp. fresh dill, chopped
- 1/2 tsp. lemon juice
- 1/4 tsp. salt
Instructions
- For the Soup: Toss the cucumbers with the scallions in a medium bowl.
- Puree half the cucumber-scallion mixture in a blender with 1 1/4 cups cold water until smooth, about 1 minute.
- Transfer the puree to a large nonreactive bowl.
- Puree the remaining cucumber-scallion mixture with 1 1/4 cups cold water and transfer it to the bowl with the first batch.
- Whisk in the yogurt, sugar, lemon juice, salt and pepper.
- Cover tightly and refrigerate until chilled, at least 1 hour or up to 12 hours.
- For the Garnish: Dry the cucumber cubes between layers of paper towels. toss cucumbers with dill, lemon juice and salt in a small bowl.
- To serve, divide the chilled soup among individual bowls. Sprinkle some of the cucumber and dill mixture over each bowl and serve immediately.
Notes
From Cooks Illustrated.