Chilled Cucumber Soup
(Courtesy of Ina Garten, Barefoot Contessa, Back to Basics) Serves 6
- 3 (7 ounce) containers Greek yogurt
- 1 cup half-and-half (I went with between 1/2 cup and 3/4 cup)
- 2 hothouse cucumbers, unpeeled, seeded and chopped
- 1/2 cup chopped red onion (I may go with 1/4 cup next time)
- 6 scallions, white and green parts, chopped
- 4 teaspoons kosher salt (start with 3)
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons chopped fresh dill
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Thin slices of lemon, halved, for garnish
- Fresh dill, for garnish
In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
Just before serving, stir in the lemon juice. Serve chilled, garnished with lemon, and fresh dill.
In the original recipe, Ina adds 3/4 cup of cooked, halved shrimp. I left it out.
I ended up making these other changes:
- 1/2 cup of half-and-half
- 4 regular cucumbers (I wasn't sure what hot house cukes were, but I figured they were the big ones so I went with 4 regular. It's cucumber soup, what could be bad about a little extra cucumber?)
- 1 tbl salt (equivalent of 3 tsp)
- I put in a ton of dill. I love dill. I didn't measure, I just kept chopping.
This cucumber soup was really, really good.