Tuesday, June 23, 2009

Chilled Cucumber Mint Soup

This soup is very easy and so very very delicious. Go to the farmer's market this week because cukes are up in the mid-Atlantic!

Recipe is from, where else, The Soup Peddler's Guide to Slow and Difficult Soups, Gwen's best bargain table find.

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This is an extremely simple soup that, due to its Mediterranean origin, is difficult to quantify. The amounts listed below are mere guideposts. The soup requires tasting, adjusting and retasting, since the ingredients may be of varying strengths, sweetness and saltiness. However, the mint flavor will not be immediately apparent, as it takes many hours to permeate the soup.

Serves 4

1 large cucumber, peeled, seeded and shredded
1 small cucumber, stripe peeled and sliced thin [I cut the slices in quarters]
4 C unsweetened plain yogurt
3 T honey dissolved in 1/4 C warm water
2 T chopped fresh mint
1/4 C finely ground raw pistachios [don't skip this ingredient even though you might have to hunt for them. If you have a Trader Joe's, go there first. Pine nuts might work too - you're looking for earthiness, rather than straight-up nuttiness]
2 C water
1 t salt or to taste

Combine all the ingredients in a soup container and mix well. Let sit overnight in the refrigerator. Stir the soup before serving it chilled.
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