Cold Cucumber Dill Soup

comments (0) October 6th, 2008     

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Ingredients:
2 medium cucumbers
3 cups vegetable stock
2 Tbs. flour
1 cup plain yogurt
1 Tbs. chopped chives
2 Tbs. chopped dill plus dill fronds for garnish

6 servings

Peel, seed, and chop the cucumbers. In a large saucepan, combine the cucumbers and 1 cup of the stock. Cook over medium heat just until the cucumbers are very soft.

Mix the flour with 2 Tbs. of the stock to make a smooth paste, then combine with rest of the stock and add to the cucumbers. Stir over a low flame until heated through, then simmer for 5 min. Allow the mixture to cool, then purée. Refrigerate.

When ready to serve the soup, thoroughly whisk the yogurt, chives, and dill into the refrigerated mixture.

Recipe by Peter Garnham
June 1998
from issue #15

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posted in: herbs, soup, cucumber

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