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    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 pepper

    Recipe



    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 purŽed. Set 1 1/2 cups of purŽe in refrigerator. Press remainder of the purŽe 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 purŽe into serving bowls. Pour cucumber water around purŽe 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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