Ingredients
-
3
-
1
-
6
-
2
-
1
-
1 1/2
-
2 1/2
-
6
-
2
-
3
-
-
-
-
-
Directions
Chilled Cucumber garlic Soup, Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir, Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir
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Steps
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1
Done
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Line a Sieve With Cheesecloth (muslin) and Place Over a Large Bowl. |
|
2
Done
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Spoon the Yogurt Into the Sieve and Let Drain in the Refrigerator For 4 Hours. |
|
3
Done
|
Discard the Captured Liquid and Place the Yogurt in the Bowl. |
|
4
Done
|
Add the Grated Cucumber, Garlic, Olive Oil, Mint, Chopped Dill and Milk. |
|
5
Done
|
Mix Well. |
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6
Done
|
Stir in the Vinegar or Lemon Juice. |
|
7
Done
|
Cover and Chill For 1 Hour. |
|
8
Done
|
Before Serving, Season to Taste With Salt and Pepper. |
|
9
Done
|
Ladle the Soup Into Chilled Individual Bowls and Garnish Each Serving With a Cucumber Slice and a Dill Sprig. |
|
10
Done
|
Serve Well Chilled. |
|
11
Done
|
Notes: Cucumbers Are Native to Asia, Where They Have Been Eaten For Thousands of Years. |
|
12
Done
|
They Contain a Great Deal of Water, Which Makes Them Particularly Refreshing in the Hot Summer Months. |
|
13
Done
|
When Choosing Cucumbers, Avoid the Waxed Variety Sold in Grocery Stores Year-Round, and Instead Seek Out the Long, Thin-Skinned English or Hothouse Variety. |
|
14
Done
|
It Has a Superior Flavor, Less Water and Far Fewer Seeds. |
|
15
Done
|
Three Lemon Cucumbers Can Be Substituted For the Single English (hothouse) Cucumber, If You Like. |
