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Dinner tonight! Chilled cucumber soup

October 08, 2012|By Noelle Carter
  • Chilled cucumber soup.
Chilled cucumber soup. (Eric Boyd / Los Angeles Times )

Mild yet refreshing, this chilled soup comes together in about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered radish and julienned basil right before serving.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Chilled cucumber soup

Total time: About 20 minutes, plus chilling time

Servings: 4 to 6

Note: From former Test Kitchen director Donna Deane.

2 European cucumbers (about 1 pound each), cut into 2-inch chunks

2 cups plain yogurt

1 clove garlic, finely minced

1 teaspoon white wine vinegar

3/4 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons slivered radish (1 to 2 radishes), reserved in ice water

Maldon sea salt

4 small basil leaves, cut into julienne strips

1. In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.

2. Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.

3. Cover and refrigerate several hours or overnight until well chilled.

4. To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.

Each of 6 servings: 76 calories; 5 grams protein; 12 grams carbohydrates; 1 gram fiber; 1 gram fat; 1 gram saturated fat; 5 mg. cholesterol; 351 mg. sodium.

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