Cold Cucumber Dill Soup

comments (5) October 6th, 2008

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Click To Enlarge Photo: Boyd Hagen

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

posted in: herbs, chives, cucumber, soup

Comments (5)

barryedric writes: very nice indeed
Posted: 10:38 am on July 1st
braidycoutney writes: stunning
Posted: 7:27 am on May 26th
darrylchad writes: amazing
Posted: 4:48 am on May 12th
johnludvig writes: very tasty
Posted: 7:58 am on March 18th
micktyler writes: another summer precious
Posted: 2:19 am on March 17th
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