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July 2, 2006
Easy Cold Cucumber Soup
In sultry weather cold soups are just the ticket. This one has the added benefit of no cooking in its preparation, so you stay cool as a cucumber making as well as eating it.
This soup is very close to Indian raita, but with dill instead of mint. I originally made it in a fussier matter, salting and draining the cucumbers, etc., but I find this simpler method tastes just as good. The soup needs the cucumber liquid for a thinner consistency.
2 large cucumbers (Since cosmetics aren’t an issue and we’re peeling the cucumbers, I’m using the common American waxed cucumber here, not the hothouse variety. It’s cheaper, too.)
¼ tomato
2 cups plain yogurt
½ cup sour cream
½ tsp ground cumin
2T rice vinegar (or lemon juice or other souring agent)
3T fresh dill.
2 tsp salt
pepper and Tabasco to taste.
Peel and seed the cucumbers (easiest by cutting lengthwise and scraping out seeds with a teaspoon). In a food processor, rough chop ¼ of one cucumber and the tomato, remove and reserve. Take the remaining cucumber and process to a finer chop; add all other ingredients and pulse until the dill is chopped and blended. Stir in the reserved cucumber and tomato, check for seasoning. Serve chilled.
Posted by Leigh Witchel at July 2, 2006 1:13 AM
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