Chilled Cucumber and Dill Soup Recipe

Chilled Cucumber and Dill Soup Recipes

Ingredients :

3 medium cucumbers

1 tsp chopped fresh dill

1 tsp Dijon mustard

1/2 tsp sherry or champagne vinegar

2 tbsp nonfat plain yogurt

freshly ground black pepper

1 tsp black mustard seeds

10 red radishes, trimmed and chopped

sprigs of dill

Method :

Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds with a teaspoon and dice the cucumbers. Transfer the cucumbers to a blender. Add the dill, mustard, vinegar, yogurt, and pepper. Puree until completely smooth. Transfer to a mixing bowl and refrigerate.

Heat a small Teflon sauté pan over medium heat. Add the mustard seeds and toast them until they turn gray; take care that they do not burn. Partially cover the sauté pan to keep the seeds from jumping out. Remove from the heat and cool. Just before serving, stir half the chopped radishes into the soup. Ladle the cucumber soup into shallow-rimmed soup plates and sprinkle with the remaining chopped radishes. Garnish with the dill sprigs and the toasted mustard seeds.

Serves 4

This is a simple soup with great taste and definitely an eye-catcher. When it comes to choosing what kind of cucumber to use. We prefer the long European variety, which has almost no bitterness in the skin. They must be young.

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