Sunday, August 23, 2009

Yogurt Cuke Soup

This is a very subtle dish. If the amounts of seasoning seem small, don't be worried. It's important to allow 2-4 hours of sitting time after you make it so that the flavors will have time to blend without loosing the freshness that is such a big part of the appeal.

1 qt yogurt- use greek style. Regular plain yogurt will be much more sour. Fage brand is hands-down the best, but Trader Joe does all right. I made my own using Fage as a starter, but there's no need to go to all that trouble.

1 lb persian, chinese, or pickling type cucumbers. The point is that they should be sweet with tender skins.

1 or 2 regular ol' cukes

1/2 tsp dill- I used dry, and it was just fine. If you use fresh, you may want more.
3 mint leaves, very finely minced
1/2 tsp freshly ground coriander seed

1 small clove garlic
the white part of 1 small green onion, minced a bit.
2 T olive oil- fancy is good here, I like the pepperyness
1 T fresh lemon juice

salt & pepper
toasted walnuts and more green onions for garnish

Put the yogurt in a large bowl with the mint, dill and coriander

Cut the persian cucumbers into little matchsticks and put them in the bowl with the yogurt.


Peel the regular cukes and remove the seeds. Chop into hunks and put them in a blender/processor with the garlic clove, onion, lemon and olive oil. Puree thouroughly. Whether you use one or 2 cukes will depend on how thick you want the soup to be. If you like it thinner, use 2. If you want it more like a dip, use one, and make it be a small one. Add to the yogurt. Salt and pepper to taste.

Top with nuts and green onion bits, if desired, and serve with bread or pita chips. The ones in the picture are sesame flavored.

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