A recipe for Chilled Cucumber Soup (Weir). Follow the simple recipe instructions for Chilled Cucumber Soup (Weir) shared by other home cooking experts.
Ingredients
3 cups plain yogurt1 large English cucumber, peeled and halved, seeded and coarsely grated, plus 6 paper-thin cucumber slices with skin, for garnish
2 cloves garlic, minced
1 Tbs. extra-virgin olive oil
1 1/2 Tbs. chopped fresh mint
2 1/2 Tbs. chopped fresh dill, plus
6 dill sprigs, for garnish
2 cups milk
3 Tbs. white wine vinegar
OR fresh lemon juice
salt and freshly ground pepper
Directions
Line a sieve with cheese cloth (muslin) and place over a large bowl. Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours. Discard the captured liquid and place the yogurt in the bowl.Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk. Mix well. Stir in the vinegar or lemon juice. Cover and chill for 1 hour.
Before serving, season to taste with salt and pepper. Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig. Serve well chilled. Serves 6
NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years. They contain a great deal of water, which makes them particularly refreshing in the hot summer months. When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety. It has a superior flavor, less water and far fewer seeds. Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.
Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et al (1997: Time-Life Books)ISBN 0-7835-4607-6
Kitpath at earthlink.net 8/28/98
