Tuesday, August 21, 2007

Cucumber Soup

With the weather still being so hot I am really trying to find meals that don't involve turning on the oven. Tonights bright idea was cucumber soup with crackers and dip.

I used Emeril's recipe for

Cold Cucumber Soup
6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped
2 yellow bell peppers, stem and seeds removed, coarsely chopped
4 green onions, chopped
2 jalapeno peppers, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
3 to 4 garlic cloves, mashed to a paste
1 teaspoon salt
2 teaspoons Essence,
1/2 teaspoon cayenne pepper
3 cups plain yogurt
3 cups sour cream, divided
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 tablespoons minced fresh chives
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.

I thought the soup was light but full of flavor.
I especially enjoyed the flavor of dill and mint with the cucumber.


Chris said...

Very cool - fancy shmancy! :)

Carrie said...

I love cucumber soup and you've been tagged! This means you share eight things about yourself and then tag eight other people! :-)

David Hall said...

Hi Sharona

I love cucumber soup, chilled soups are so under-rated. Nice with fresh mint too!