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Chilled Cucumber and Yogurt Soup
Difficulty Level Easy
It isn't really warm enough yet in my neck of the woods to eat chilled soup, but the temperature is supposed to rise over the next couple of days, so I'm just getting ready.
This soup is ready in the time it takes for the leek to cook and cool a bit. It's quite rich so you don't need a big portion. You can serve it in a small cup and saucer as I did, or you can put it into a shot glass with a sprig of mint and serve it as an appetizer at a cocktail party. If you don't have mint, you can always use dill for a different taste.
INGREDIENTS
| 1 | leek white and pale green parts only, coarsely chopped |
| 2 | large cucumbers peeled and seeded, chopped into cubes |
| 2 cups | plain or Greek-style yogurt |
| 2 cloves | garlic |
| 1/2 cup | fresh dill |
| 2 to 3 tablespoons | olive oil plus a bit more for a finishing drizzle |
| Salt and pepper to taste | |
| Fresh mint | |
| Golden raisins | |
PREPARATION:
- Saute the leeks over medium heat in about a tablespoon olive oil just to soften and sweat them, about 6-7 minutes. Cool.
- In a food processor combine the leeks, cucumber, yogurt, garlic, dill and 2 tablespoons olive oil. Blend until smooth, about 30 seconds. Season to taste and reblend. Refrigerate for a couple of hours so flavors can meld.
To serve, place a couple of golden raisins in the bottom of your serving vessel and pour a small amount of soup over top. Garnish with a drizzle of olive oil and sprig of mint.
From Epicurious.com.
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