This cool, refreshing cucumber soup from Andrew Zimmern gets tang and
creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs.
Try to get small, slender, crisp cucumbers when they're in season; they have
fewer seeds and more flavor. Off-season, use the long European cucumbers.
This is one of my favorite soups. It has to be served really cold so that you can
appreciate the buttermilk and yogurt tang and the sharpness they add to the ...
A zesty Mediterranean soup for hot summer nights. ... Combine the grated
cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing
A chilled soup is a great beginning for a picnic. For foolproof transport, select a
container with a tight-fitting lid that permits easy serving. Fill with the soup, cap ...
Simple no-cook chilled soup with Greek yogurt, cucumbers and fresh dill. Perfect
for spring and summer, cool and refreshing. Kosher, Dairy.
Process until the cucumbers are coarsely pureed and then pour into another
bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover ...
Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor
combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill.
This recipe is by Jhumpa Lahiri and takes 20 minutes. Tell us what you think of it
at The New York Times - Dining - Food.
Jul 28, 2014 ... This Cold Cucumber Soup was one of my dad's favorite summertime soups. He'd
request it for lunch when he'd stop by my house in during the ...