Chilled Cucumber Mint Soup

[Guest guest]

This was summer dinner yesterday with sandwiches.

 

Gypsy

 

Chilled Cucumber Mint Soup

 

2 medium cucumbers

1/2 cup walnut pieces, toasted

1 garlic clove, very finely minced

2 tablespoons olive oil

4 tablespoons water

juice of 1 lemon

1 1/2 cups thick Greek style yogurt or 2 cups regular

plain yogurt

1/2 cup parsley

1/4 cup fresh mint leaves, chopped

salt and pepper, to taste

mint sprigs, for garnish

 

Strain the yogurt: If using regular yogurt, place it

in a fine mesh strainer lined with cheesecloth set

over a bowl to drain for 20 to 30 minutes. If using

Greek style yogurt, omit this step.

Prepare the cucumber soup: While the yogurt strains,

toast the walnuts in a dry skillet over medium heat

until they become toasted and the oils begin to

develop.

Peel the cucumbers, slice them in half and scrape out

the seeds with a small spoon. Cut the flesh into

1-inch pieces. Place the garlic clove in a food

processor and pulse briefly until puréed. Add half of

the cucumber along with the walnuts, parsley and half

the mint and pulse until the mixture becomes a smooth

purée. Add the oil and a little water, and pulse again

to incorporate. Scrape down the sides as necessary.

Add the remaining cucumber to the blender or processor

with a pinch of salt and the lemon juice. Pulse

briefly. The soup should be relatively smooth, with a

few remaining small pieces of cucumber for texture.

Scrape the purée into a large bowl and stir in the

yogurt to blend. Season the soup to taste with salt

and pepper and add a little more lemon juice, if

desired.

Cover with plastic wrap and chill in the refrigerator

for about 30 minutes, or until chilled. Taste and

adjust for seasoning and consistency, if necessary.

Keep chilled in the refrigerator until ready to serve.

Ladle into chilled bowls and garnish with mint leaves.

TRY THIS- For a more elegant presentation, we like to

chill martini glasses in the freezer, then, just prior

to service, pour the soup into the frosted glasses and

garnish with a sprig of mint or a slice of cucumber on

the rim of the glass.

 

 

 

 

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