Cucumber Soup – 3 ways

Ingredients:  (4-6 servings)
3 large cucumbers (or 1 English cucumber) – peel, seed, rough chop
1 small yellow or red bell pepper – rough chop
1/4 cup fresh mint leaves
1/4 cup fresh dill
1 cup plain yogurt
1 cup vegetable broth
1 Tbs extra-virgin olive oil
2 tsp white wine vinegar
Salt and Pepper, to taste

Directions:
1. Combine all ingredients in a food processor or blender until it reaches desired consistency.  Work in batches if you have a small food processor.
2. Taste and adjust the seasoning if necessary.
3. Refrigerate for at least 2 hours and serve soup chilled with a dollop of yogurt and minced chives

Variation 1:  Spicy Cucumber Soup
Include the following additional ingredients in Step 1:
2-4 Scallions, rough chopped
1 large garlic clove, smashed
1 jalapeno pepper, seeded and rough chopped
1/4 cup fresh cilantro leaves
1/4 tsp cayenne pepper

Variation 2:  Tarragon Cucumber Soup
Do not use the Mint or Dill from the original recipe.
Include the following additional ingredients in Step 1:
1/4 cup fresh tarragon leaves
1 medium size Tomato, rough chop
1 garlic clove, smashed
1 small Shallot, rough chop
1 Tbs lime juice

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About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Cucumber, Herbs, Soup. Bookmark the permalink.

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