Herbed Cucumber Yogurt Soup
Sultry summer days call for cooling foods. We are getting some toasty ones here in Northern California, so I wanted to publish this recipe for those customers who have requested it. Its a delicious soup, simple and so refreshing with its blend of herbs, good-quality yogurt, and cucumbers. I add white pepper and cayenne in small amounts so that the soup lingers on the palate with a subtle zing. You can reduce or eliminate the cayenne if you don’t want any heat at all. We use Strauss plain yogurt, full fat, but ifyou are watching your fat intake, you can replace it with low-fat without compromising the recipe at all. We serve it as an appetizer at the market dinner and its popularity increases as the temperature rises. Enjoy!
Herbed Cucumber Yogurt Soup
3 english cucumbers, peeled and roughly chopped
2 cups good-quality yogurt
1 minced shallot
3 tablespoons champagne vinegar
3 tablespoons olive oil
1/4 cup cilantro leaves
1/2 cup basil leaves
1/2 cup mint leaves
1/4 tsp white pepper
1/4 tsp cayenne
2 tsp sea salt (or to taste)
plain yogurt, minced herbs and olive oil for garnish
Procedure:
1. Put all ingredients in a blender, with the yogurt at the bottom, and whirl until smooth.
2. Served chilled with a swirl of yogurt, olive oil and a sprinkle of herbs.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at