Chilled Cucumber Soup
Lynley Jones
Cool as a cucumber, with a hint of mint and the slightest tang of yogurt. Blessedly refreshing, with no cooking required. Perfect on a hot summer day.
This recipe was originally created for our Series of Unfortunate Recipes, based on the book and Netflix series by Lemony Snicket.
Serves 6-8 as a light appetizer.
Ingredients
Chilled Cucumber Soup made in the Adventure Kitchen.
4 medium-sized cucumbers
1 cup plain yogurt (preferably whole milk)
1/2 cup sour cream
About 15-20 leaves of mint, plus more for garnish if desired
1/2 teaspoon ground mustard, or more to taste
1/4 teaspoon turmeric, or more to taste
1/4 teaspoon coarse salt, or a pinch more to taste
Freshly ground black pepper
Instructions
1. Peel and seed three and a half cucumbers (leave the skin on the remaining 1/2 cucumber and set it aside). Chop the peeled and seeded cucumbers into large chunks and add them to a blender.
2. Add the yogurt, sour cream, 15-20 leaves of mint, mustard, turmeric, salt and pepper to the blender.
3. Blend everything into a smooth puree. Chill for at least 1 hour.
4. Seed the remaining 1/2 cucumber and dice it into very small cubes.
5. Taste the soup and adjust spices and seasonings as needed. If your cucumbers are a little on the large side, you may need a pinch or two more to balance the flavors. Pour soup into serving bowls and garnish with diced cucumber and additional mint leaves.
We are super proud to offer you this single-origin, heirloom-variety turmeric, farmed without pesticides and harvested and freshly milled each year! This pragati turmeric is an intensely flavorful and aromatic heirloom variety, grown on a 3rd generation family farm in India. 1/2 cup-sized jar.