July 20, 2011 11:59 pm

Cold Cucumber Soup with Cucumber Relish

Posted In: Uncategorized
Posted July 20, 2011 by Victory Farms
Andrea Westcot From Deborah Madison, Vegetable Soups from Deborah Madison’s Kitchen (NY: Broadway Books, 2006). This is a remarkable simple soup. You can adjust the herbs to suit your mood – try lots of dill and chives for a cool, mild flavor. Or try adding cilantro, a squeeze of lime, and chopped jalapeno. Try serving a chilled soup along with a sandwich or a quesadilla for a light dinner. Perfect for a hot night.

Posted in : Cuisines :

Servings

Ingredients

Directions

Peel and seed the cucumbers.  Cut 1 cup of cucumber into a small dice and set aside.

Roughly chop the rest of the cucumbers.  Puree in a blender or food processor with the buttermilk, ½ c of the mixed chopped herbs, ½ tsp salt, and the zest and juice of 1 lemon.

Just before serving, toss the reserved diced cucumbers with the remaining ½ c mixed chopped herbs, a few pinches of salt, the olive oil, and the remaining juice and zest.

Test the soup for seasoning.  Serve soup with a spoonful of the relish on top.

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