oftt

Cold Cucumber Soup

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Note: To cut down on chilling time, start with refrigerated cucumbers.

1-1/2 pound English cucumbers, peeled and diced
1 cup yogurt or sour cream
1/2 cup dill
1 small garlic clove, chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 to 1 cup water
1/2 teaspoon fine sea salt
sliced cucumbers and dill sprigs, for garnish

In a blender jar, combine cucumbers, yogurt, dill, garlic, and spices. Blend until pureed. Add water until desired thickness is achieved. Season with salt to taste, starting with about 1/2 teaspoon. Chill for at least 2 hours before serving. Garnish with sliced cucumber and sprigs of dill.

Yield: 4 appetizer servings or 8 glass servings.

 

- Recipe courtesy of Joseph Erdos

 

 

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