Chilled Cucumber Soup(Weir)

* Exported from MasterCook *

Chilled Cucumber Soup (Weir)

Recipe By : Summer: Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Wms-Sonoma Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups plain yogurt
1 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 tablespoon extra-virgin olive oil
1 1/2 tablespoons chopped fresh mint
2 1/2 tablespoons chopped fresh dill -- plus
6 dill sprigs -- for garnish
2 cups milk
3 tablespoons white wine vinegar
OR fresh lemon juice
salt and freshly ground pepper

Line a sieve with cheesecloth (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@earthlink.net 8/28/98


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