1 Large Cucumber — * see note
3 Tablespoons Fresh Mint — chopped
2 Large Scallions — ** see note
1 1/2 Tablespoons Dill — freshly snipped
1 Clove Garlic — crushed
2 Cups Low-Fat Yogurt — (or non-fat)
Salt And Freshly Ground White Pepper — to taste —–Garnishes—– Cucumbers — sliced Radishes — sliced Scallions — chopped Hard-Boiled Egg — grated (optional)
* “European” hothouse cucumber, split and coarsely chopped, or 2 medium cucumbers, peeled, seeded, and coarsely chopped
** green and white parts included.
1. In a food processor or blender process the cucumber, mint,
scallions, dill, and garlic until well-combined but not smooth. Add the yogurt and continue to puree until smooth.
2. Chill for 4-6 hours or overnight.
3. Adjust seasonings and serve the soup with the accompanying
garnishes of cucumbers, radishes, scallions and egg.
Serves: 4
This light soup uses low-fat yogurt as the base in place of the more traditional sour cream. Not much salt is needed since the flavor of the soup is enhanced naturally with the fresh herbs.
Cooking Notes:
Fresh mint is much more pungent than dried. However, bunches of fresh mint can be wrapped in foil and frozen. Just cut off what you need and chop.
Cucumbers should be stored separately from fruits and vegetables which produce ripening ethylene gas, such as tomatoes, pears and peaches.
Cucumbers, a relative of melons, are very high in water, giving them refreshing properties that no doubt prompted the description “cool as a cucumber.”
If you are fortunate enough to pick up the little pickling cucumbers, they are crisper, have less water, and can be substituted successfully. You can use 5 small ones in place of the large European cucumber. They similarly don’t need peeling since they are unlikely to have wax on them.