Cooking, Soup

Cold Cucumber Soup

Serves 6

6 cucumbers peeled, seeded, and coarsely chopped.

2 yellow bell peppers (stem and seeds removed) chopped.

6 tablespoons thinly sliced green onions.

2 tablespoons firmly chopped fresh cilantro.

1 tablespoon finely chopped fresh mint.

1 tablespoon finely chopped fresh dill.

3 garlic cloves mashed to a paste.

1 teaspoon salt.

½ teaspoon cayenne pepper.

3 cups plain yogurt.

3 cups sour cream.

3 tablespoons olive oil.

1 tablespoon red wine vinegar.

2 ½ tablespoons paprika.

½ tablespoon black pepper.

1 tablespoon dried oregano.

1 tablespoon dried thyme.

2 tablespoons minced fresh chives.

Combine all the ingredients in a large bowl. Put the soup into a blender, and puree it. Taste the soup for seasoning. Refrigerate at least 2 hours. Pour the soup into bowls, and garnish with a pinch of sour cream and some of the minced chives.

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