August 4, 2006
Chilled Cucumber Soup
Philippe Waterinckx, Tucson CSA
adapted from www.foodnetwork.com
1 cucumber, chopped
1 cup plain yogurt
1/4 cup sour cream
1/2 tsp mustard
Salt and pepper to taste
1/4 cup fresh dill, chopped
½ lemon, juiced
Save some cucumber slices and dill sprigs for garnish
In a food processor or blender, purée chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup until ready to eat. Before serving, stir in finely diced cucumber, dill and lemon juice. Garnish soup with cucumber slices, and dill sprigs.