Prep: 30 minutes
Inactive prep: 2 hours
Makes: 8-10 servings
Description: My CSA box had 8 cucumbers this week! I have been experimenting and came across this little gem. It is fantastic on these hot August evenings.
Ingredients:
6 cucumbers, peeled, seeded, and coarsely chopped
2 yellow peppers, stem and seeds removed, coarsely chopped
4 green onions, coarsely chopped
2 jalapeno peppers, seeded and chopped
2 Tbs fresh cilantro
1 tbs dill
4 garlic cloves, smashed
2 tsp creole seasoning
1 1/2 tsp salt
1/2 tsp cayenne pepper
3 cups of plain Greek yogurt (or regular)
3 cups of light sour cream (reserve some for topping the soup)
3 tbs olive oil (good extra virgin would work best)
2 tsp white wine vinegar
Directions:
1. Combine the cucumbers, peppers, onions, jalapenos, cilantro, dill, garlic, creole, salt, cayenne, yogurt, sour cream, olive oil, and white wine vinegar in a extra large bowl.
2. Toss ingredients so they are coated with the spices, yogurt, and sour cream.
3. Working in batches, puree the ingredients in a blender until very smooth.
4. Transfer the soup to the fridge until well chilled, at least 2 hours.
5. Taste and adjust seasoning if needed.
6. Serve with a dollop of sour cream and a sprinkle of the dill or cilantro.
Tips and Tricks
For extra spice leave the seeds of the jalapenos in
If you like this soup super smooth pour the finished soup through a sieve
and it will be perfectly smooth
Variations:
Try different types of peppers and different herbs such as mint to get
a nice variation.
No comments:
Post a Comment