From lfljvenaura at gmail.com Mon Jun 2 14:38:59 2014 From: lfljvenaura at gmail.com (Lawrence London) Date: Mon, 2 Jun 2014 14:38:59 -0400 Subject: [pchealth] Cold Cucumber Soup with Yogurt and Dill Recipe - Andrew Zimmern | Food & Wine Message-ID: http://www.foodandwine.com/recipes/cold-cucumber-soup-with-yogurt-and-dill Cold Cucumber Soup with Yogurt and Dill Contributed by Andrew Zimmern - TOTAL TIME: 25 MIN Plus 8 hr chilling - SERVINGS: Makes 5 cups *Andrew Zimmern?s Kitchen Adventures * This cool, refreshing cucumber soup from Andrew Zimmern gets tang and creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs . 1. 2 large European cucumbers (2 1/4 pounds), halved and seeded?1/2 cup finely diced, the rest coarsely chopped 2. 1 1/2 cups plain Greek yogurt 3. 3 tablespoons fresh lemon juice 4. 1 small shallot, chopped 5. 1 garlic clove 6. 1/3 cup loosely packed dill 7. 1/4 cup loosely packed flat-leaf parsley leaves 8. 2 tablespoons loosely packed tarragon leaves 9. 1/4 cup olive oil, plus more for drizzling 10. Salt 11. Fresh ground white pepper 12. 1/2 red onion, finely chopped 1. In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight. 2. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve. -------------- next part -------------- An HTML attachment was scrubbed... URL: