NOTE: This is a good recipe but there is an error in the gif. The 1/2 cup of cucumber is for garnish. You’re going to want about 2 POUNDS of cucumbers for this.
2 large European cucumbers (2 1/4 pounds), halved and seeded — 1/2 cup finely diced for serving, the rest coarsely chopped
1 1/2 cups plain Greek yogurt
3 tablespoons fresh lemon juice
In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight (this is ideal, but you can serve it right away if you want…time helps the flavors develop).
Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion, and a drizzle of olive oil and serve.
1 small shallot, chopped
1 garlic clove
1/3 cup loosely packed dill
1/4 cup loosely packed flat-leaf parsley leaves
2 tablespoons loosely packed tarragon leaves
1/4 cup olive oil, plus more for drizzling
Kosher salt
Fresh ground white pepper
1/2 red onion, finely chopped, for serving
ricktencity
I would call that a savoury smoothy.
ajla616-2
This is very interesting, I’ve never seen a dish like this but it’s right up my alley. I’m gonna take a crack at it. Thanks for the suggestion!
alphabetophile
Lol at two cranks of salt
prairiepog
I’d rather have tzatziki with salad, but might have to try this on a hot day.
5 Comments
NOTE: This is a good recipe but there is an error in the gif. The 1/2 cup of cucumber is for garnish. You’re going to want about 2 POUNDS of cucumbers for this.
Source: [Food & Wine](https://www.foodandwine.com/recipes/cold-cucumber-soup-yogurt-and-dill)
Recipe:
2 large European cucumbers (2 1/4 pounds), halved and seeded — 1/2 cup finely diced for serving, the rest coarsely chopped
1 1/2 cups plain Greek yogurt
3 tablespoons fresh lemon juice
In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight (this is ideal, but you can serve it right away if you want…time helps the flavors develop).
Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion, and a drizzle of olive oil and serve.
1 small shallot, chopped
1 garlic clove
1/3 cup loosely packed dill
1/4 cup loosely packed flat-leaf parsley leaves
2 tablespoons loosely packed tarragon leaves
1/4 cup olive oil, plus more for drizzling
Kosher salt
Fresh ground white pepper
1/2 red onion, finely chopped, for serving
I would call that a savoury smoothy.
This is very interesting, I’ve never seen a dish like this but it’s right up my alley. I’m gonna take a crack at it. Thanks for the suggestion!
Lol at two cranks of salt
I’d rather have tzatziki with salad, but might have to try this on a hot day.