Chilled Yogurt Cucumber Soup
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Credit: Tim Reardon, Culinary Director, The Food Group, New York
The National Culinary Review, November/December 2010
From the Chef
“Recipe developed on behalf of The Dannon Co. Inc., White Plains, N.Y.”
Ingredients
1 qt. plain yogurt
1 qt. peeled, seeded, large-dice cucumber
¼ cup medium-dice onion
¾ t. minced garlic
2 t. minced jalapeño
1½ T. sliced almonds
2 t. chopped dill
1½ T. chopped cilantro
1 T. chopped mint
1 T. lemon juice
1 t. white wine vinegar
¼ cup olive oil
Salt, to taste
Instructions
Method: Combine all ingredients in blender; blend until smooth and creamy. Refrigerate until cold. Serve in chilled bowl.
Yield
6 (10 oz.) portions
Tags
Soup, The National Culinary Review
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