From Sheri Castle of Creative Cooking with Sheri Castle
If the soup is a bit bland for your taste, shake on a little hot sauce or stir in a bit of your favorite salsa.
1 pound small, firm cucumbers
1 tablespoon white wine vinegar
2 teaspoons salt
2 cups whole-milk yogurt or sour cream
1/2 cup whole milk or buttermilk
2 tablespoons chopped dill, plus more for garnish
2 tablespoons chopped mint, plus more for garnish
1 to 2 cloves fresh garlic
Salt and pepper
1.Peel half of the cucumbers, but leave the skin on the rest. Halve all of the cucumbers lengthwise and scrape out and discard the seeds. Coarsely chop or grate the cucumbers and toss with the salt. Transfer to a sieve and let stand over a bowl for 30 minutes.
2.Transfer the drained cucumbers and 2 tablespoons of the liquid to a food processor or blender.
3.Add the sour cream, milk, garlic, dill, and mint. Purée until smooth. If the soup is too thick, add a little more of the reserved cucumber liquid.
4.Refrigerate until well chilled, at least one hour and up to one day.
5.Season to taste with additional salt and pepper.
6.Serve cold and garnished with additional herbs.
Makes 4 servings
One reply on “Cold Cucumber Soup with Herbs”
In just three weeks I will be returning home following two years serving as a Peace Corps volunteer in the Philippines. I ran across your recipe while checking on news from my home towns of Carrboro and Chapel Hill. I’m going to fixthis soup for my despedida (going away party). I’m going to have to make some subtitutions. I look forward to being able to buy such exotic foods as mint and yogert and fresh milk.