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Zesty Lemon Cucumber Soup |
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Round, bright yellow lemon cucumbers are a real treat to eat right off the vine. In a bumper crop year, the plants are so abundant that a good soup recipe is needed to make a dent in the harvest. This refreshing chilled soup is uncooked and ideal for hot days.
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Makes 6 servings |
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6 lemon cucumbers
3 cups yogurt
1 small fennel bulb, trimmed, fronds removed
2 scallions, trimmed, or 1 small onion coarsely chopped
2 large eggs, hard boiled
¼ cup pecans, toasted
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoons olive oil
Salt and freshly ground pepper, to taste
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In batches, puree the cucumbers, yogurt, fennel, scallions, eggs, pecans, dill, mint, parsley and oil in a blender or food processor. Transfer to a bowl, cover and refrigerate until well chilled, at least 2 hours. Season with salt and pepper. Serve chilled.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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