Wednesday, July 13, 2011

Chilled Cucumber Soup

Adapted from this month's Food & Wine. Perfect porch eating dish.

3 cucumbers (abt. 4 oz. each) peeled and coarsely chopped
1 cucumber (abt. 4 oz) peeled and diced
1/2 cup ice cubes
1/4 cup cold water
2-3 Tbsp extra virgin olive oil
1-2 teaspoons fresh lemon juice
1 jalapeno seeded and minced
2 Tbsp shredded mint leaves
1/4 cup plain yogurt

- In a blender combine the 3 cucumbers, ice, water, olive oil, lemon juice, half of the jalapeno and half of the mint leaves and puree. Add salt and refrigerate

- When ready to serve, pour soup into bowls and garnish with the diced cucmber, yogurt and remaining jalapeno and mint

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