Soup: 2 pt. Martha's Cucumber Soup
Source of Recipe
MarthaStewart.com
List of Ingredients
5 1/2 pounds (16 to 18) Kirby or other cucumbers
4 teaspoons coarse salt
1 cup plain yogurt
2 tablespoons fresh dill
Freshly ground pepperRecipe
1. Set aside two cucumbers for garnish. Peel remaining cucumbers. Slice in half lengthwise. Scrape out seeds, and discard them.
2. Sprinkle cucumbers with 2 teaspoons salt. Let drain in a colander about 30 minutes. Discard juices; rinse cucumbers in very cold water.
3. Cut cucumbers into chunks, place them in the jar of a blender with remaining 2 teaspoons salt, and process until cucumbers are pur�ed. Set 1 1/2 cups of pur�e in refrigerator. Press remainder of the pur�e through a very fine sieve or colander, pushing down on solids with a rubber spatula. Discard solids, and place clear green cucumber water in refrigerator to chill.
4. Cut reserved cucumbers into quarters, lengthwise, and dice. Spoon cucumber pur�e into serving bowls. Pour cucumber water around pur�e in each bowl. Top each with a large dollop of yogurt. Garnish with dill, season with freshly ground pepper, and serve.
Serves 6.
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