Tuesday, July 31, 2012

Cold Cucumber Soup with Mint & Yogurt

Light, cool and refreshing summer soups are a delicious way to beat the heat, like this outstanding Chilled Cucumber Soup featuring english cucumbers, spring onions, mint, cumin and cilantro blended with thick Greek yogurt. Although the combination of cucumbers and yogurt is a classic Balkan and Middle Eastern pairing, the inspiration for this soup is Raita, a cool and creamy traditional Indian cucumber-yogurt dish made with yogurt, cumin, cucumber, and mint. Perfect on a hot summer day, this simple and stylish soup is delicious served with a salad at a summer luncheon or as the first course of an elegant dinner.

Cold Cucumber Soup with Mint & Yogurt
Serves 4

1 small English cucumber, washed and seeded
2 tbsp chopped chives or green onion
2 tbsp fresh mint, chopped
1 tsp ground cumin
2 tbsp fresh dill
2 tbsp fresh cilantro, washed and chopped
1 cup whole milk
1/2 cup sour cream
1/2 cup plain Greek yogurt
salt and pepper

Optional garnishes:
yogurt, sliced cucumber or chives

In a food processor or blender, purée the cucumber and fresh herbs with a splash of milk. Then add the remainder of milk and sour cream and blend until smooth. Finally, stir in the yogurt and season with salt and pepper. Chill for at least one hour before serving, and garnish with fresh mint. This soup can be made ahead and keeps well, covered and refrigerated for up to 2 days.