Cucumber & Dill Soup Chilled for the Summer Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 English Cucumbers
6 Tablespoons Sour Cream
4 Tablespoons Plain Yogurt
Sherry Vinegar
2 Sprigs of Fresh Dill
Salt and White Pepper to Taste
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Directions: |
Directions:1. Split the cucumbers lengthwise and remove seeds and cut into ½” slices.
2. Place cucumber in a bowl and lightly sprinkle with salt and sherry vinegar and let sit for 15 minutes.
3. In a blender, place the sour cream and yogurt and dill.
4. Remove the cucumbers from the bowl leaving any residual liquid in the bowl. Discard liquid.
5. Put the cucumbers in the blender and blend until smooth. The resulting soup should be the consistency of heavy cream. Season with salt and white pepper. The soup should be a perfect balance of all the ingredients with just a hint of dill, almost as an after thought. If necessary, balance the creaminess of the sour cream and yogurt with a splash of sherry vinegar. Chill for ½ hour. For a more substantial appetizer, you can pair the soup with either fresh crab meat or poached shrimp as a twist on shrimp cocktail. |
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Notes: |
Personal
Notes: The NY Times names Luke's Kitchen "Top 10 Highlights for 2009" and rated it "Very Good". Wyoming School raves about its food too! Luke's Kitchen serves contemporary cuisine with global accents. Every first Tuesday of the month is a 7 course Tasting Party starting @ 7:00. Call for reservations 973-763-4005. 175 Maplewood Ave.
Maplewood
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