Sarah posted about this on Facebook today, and I kinda whined about wanting the recipe on my blog, so here it is! Sounds really light and refreshing; just what we need for these hot, humid, dog days of summer. Thanks, Sarah!!
From Moosewood Cookbook (revised edition).
From Moosewood Cookbook (revised edition).
Chilled Cucumber Yogurt Soup
4 cups peeled, seeded, and grated cucumber
2 cups water, 2 cups yogurt
1/2 to 1 tsp salt
1 small clove garlic, minced
1 tsp dried dill or 1 T fresh
minced fresh mint and chives
Combine everything except mint/chives and chill. Serve topped with minced mint/chives.
Sarah's notes: I decided to puree instead of leaving chunky so I didn't bother grating the cukes or mincing the garlic or herbs, just tossed everything into a blender (did it in two batches). I used a large clove of garlic and fresh dill and tossed the mint in when I pureed instead of keeping it to the side - didn't use chives. Flavor was awesome but it was a little thin so next time I'll probably only use 1 cup of water.
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