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Recipe by:
Rosalie Glauser, Slow Down Food Company
Courtesy of Sustainable Table ® Ingredients:
For the Soup:
2 large organic cucumbers, peeled, seeded and cut into chunks
4 large cloves of garlic
1 to 2 tsp salt or to taste
1 Quart organic Evans Dairy yogurt (or similar)
2 to 4 cups Tonjes farm fresh buttermilk (or similar)
ice water
2 Tbs mixed minced fresh herbs (in any combination, Italian parsley, chives, fresh mint, dill, oregano, basil)
Extra cucumbers (for the cups) Special Equipment:
Food processor Directions:
In the bowl of a food processor, process the cucumbers, garlic and salt to a paste. Alternatively, grate the cucumbers on the largest holes of a grater, put the garlic through a garlic press, mix together and add salt. Allow to sit for 5 or 10 minutes.
Add the yogurt and buttermilk and whisk until smooth. Add a little ice water to thin to desired thickness.
Fold in the chopped herbs.
Serve in cucumber cups, add a few springs of chives for garnish to each cup. Or, serve in bowls, garnished with a drizzle of extra virgin olive oil and chopped fresh chives.
To make the cucumber cups:
Select rather large cucumbers that are straight. Peel, then cut into pieces about 1 ½ inches long.
With a melon baller scrape out the seeds, being careful to leave ° inch at the bottom. Pour the soup into the cuke cups, arrange on a large platter and refrigerate until ready to serve.
Recipe Number 281 added on 2008-06-07
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