Chilled Cucumber Soup with Yogurt and Fresh Corn

Cucumber Soup

Ingredients

  • 1 pound cucumbers, peeled, halved lengthwise and seeded
  • 1 1/2 cups plain yogurt plus 1/4 cup water
  • 2 small whole scallions, trimmed and 1 large garlic clove, peeled and smashed
  • 1 jalapeño, seeded, deveined and chopped
  • ½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
  • ½ teaspoon sherry or white wine vinegar, more to taste
  • ¾ teaspoon kosher sea salt, plus more to taste
  • 1 ear of corn, cooked, shucked, kernels sliced off

Preparation

  1. In a food processor, combine cucumber, yogurt and water, garlic, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed. Chill.
  2. Distribute soup between 4 bowls and garnish with corn kernels and a drizzle of olive oil.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s