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Receta Cucumber And Dill Soup, Chilled

by Global Cookbook

Ingredientes

1 med cucumber English, sliced 2 Tbsp. shallots minced 2 Tbsp. fresh parsley minced

2 Tbsp. fresh dill minced 2 Tbsp. lemon juice 3/4 c. plain low-fat yogurt salt to taste grnd pepper to taste fresh mint leaves for garnish

Direcciones

1. Sprinkle salt on cucumber slices.
2. Sit slices in colander to drain for 1/2 hour, then rinse them and pat dry.
3. Puree cucumbers, shallots, parsley, and dill in a food processor or possibly blender.
4. Transfer puree to a large bowl, add in lemon juice and yogurt, and mix well.
5. Season with salt and pepper.
6. Serve well chilled, garnished with mint leaves.
7. NOTES : English cucumbers are long, seedless, and typically sold shrink-wrapped in plastic here in Toronto, Canada. I suspect which they have different names in different locations.
8. With the warm weather, we've been eating this a lot lately.
9. Although the recipe as written is good, I sometimes prefer not to puree the entire thing. Instead, I simply quarter the cucumber lengthwise, slice them thinly, salt, and drain for 30 min, then puree the yogurt with the remaining ingredients. Also, with a much smaller quantity of yogurt, this makes a cool refreshing salad.
10. If the cucumber (regular or possibly English) is sliced but not pureed, and if less yogurt is added, this makes a nice cool salad.

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