Chilled Cucumber Soup

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by Rod
(Texas, USA)

This easy recipe was inspired by the complementary flavors of the flavored yogurt topping for the barley in the Crimson Barley Borscht recipe. In fact, a cup of this Chilled Cucumber Soup would make a nice hors d’oeuvre for the meal of Borscht. The piece of green onion shaped like a heart was accidental, but such a piece might be used to send a sweet message to a special guest on Valentine’s Day.

 

Chilled Cucumber Soup

Ingredients:

3 cups fresh cucumber, peeled and sliced
1/2 cup green onions, sliced very thin
3 cups strained non-fat plain yogurt
1 1/2 cups very cold water
2 tsp white sugar
1/4 tsp garlic granules
1 1/2 tsp dried dill weed
1 1/2 tsp dried mint
3/4 tsp black pepper
1/2 tsp salt

Finely shredded carrots, sliced green onions and dill sprigs for garnish.
Coarse black pepper for use as a condiment.
Seeded lemon wedges served on the side.

Directions:

Peel cucumber, quarter lengthwise, slice to remove seeds, then slice thin. Refrigerate in a covered container until soup is served.

In a large chilled bowl, combine strained yogurt and spices. Whisk to combine.

Slowly add cold water, whisking to combine; refrigerate in a covered container for several hours or overnight.

When ready to serve, stir chilled soup, add cucumber pieces and stir gently to combine. If serving individual portions, top with small amount of shredded carrots and dill sprigs. Serve sliced green onions, dill sprigs and lemon wedges on the side.

This recipe makes 6 servings.