Chilled Cucumber and Dill Soup
I have been on the lookout for some great tasting cold soups this summer and this one is a cold, refreshing winner. Recently @kalofagas (on Twitter) posted this delicious soup “Tarator”. As soon as I read the recipe I knew it would be wonderful. Cucumber and dill can do no wrong. It is the quickest soup I have ever made and perfect for lunch or as a separate course for dinner. I know I will be making quite a few of Peter Minakis’s recipes and you can find his wonderful Greek recipes on his website Kalofagas Greek Food and Beyond at www.kalofagas.ca .
Chilled Cucumber and Dill Soup
Ingredients
- 1 English Cucumber (washed and cut in 1″ pieces) (save a few pieces for Garnish)
- 1-2 Garlic Cloves (chopped)
- 1 T. Red Wine Vinegar
- 1 C. Crumbled White Bread (2 slices, crusts removed)
- 1 1/2 C. Plain Yogurt
- 2 T. Extra Virgin Olive Oil
- 1/2 C. Water
- 1/4 Fresh Dill (chopped) plus a few sprigs for Garnish)
- Sea Salt (to taste)
- Diced Cucumber (for Garnish)*
* If you forget to save some cucumber (like me) for garnish, use Parsley, Dill or Chives (chopped)
Preparation
- Add the chopped garlic, red wine vinegar and crumbled bread to the blender or food processor and blend into a paste
- Add the cucumber and pulse until the ingredients become a mash
- Add the yogurt and blend thoroughly
- Add the water slowly until you have the right consistency
- Add some salt to taste, dill and olive oil and pulse a few times
- Pour into a container, cover and refrigerate until chilled (about 2 hours)
- When ready to serve stir the soup thoroughly and serve in chilled bowls or glasses
(Serves 4-6) or (Serves 10-12 in small glasses)
Many thanks to Peter Minakis, Kalofagas Greek Food and Beyond ( www.kalofagas.ca)
A contribution to “Summer Fest 2010”. For more details and recipes go to www.awaytogarden.com
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