Cucumber and Chive Soup With Lemon and Dill
"Quick and easy. Credit goes to Vegetarian Fast and Fancy
by Renny Darling. This is a very simple and pure tasting soup. You may like to spice it up or vary the herbs with what you have on hand."
photo by COOKGIRl
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 medium cucumbers
- 1⁄3 cup chives, chopped
- 1 cup plain nonfat yogurt (plus more for garnish)
- 1 cup buttermilk (low or non-fat)
- 2 tablespoons lemon juice
- 1 teaspoon dried dill weed
- 1 pinch salt
- 1 tablespoon chives, chopped
- 1 tablespoon flat leaf parsley, minced
directions
- Peel and halve lengthwise the cucumbers.
- Scoop out the seeds with a spoon.
- Finely chop cucumbers and drain in a colander; squeeze out any excess liquid.
- In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender).
- Refrigerate until serving time.
- Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley.
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Reviews
-
I had cucumbers from our CSA box and the perfect amount of soured milk for this recipe. Easy to make and it was prepared first thing in the morning for the flavors to marry and be well chilled for dinner. Fresh chives and blossoms from the herb garden; a dash of white pepper added to the mixture, Nancy's whole milk yogurt. Served with our main of poached eggs over caramelized onions and greens with pecorino romano, sliced roma tomatoes and grilled focaccia. Perfect. Reviewed for Veg Tag/June.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
