Katchkie Farm Cool Cucumber Yogurt Soup
- Preparing Time: -
- Total Time: -
- Served Person: serves 2 to 4
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- thinly sliced radishes
- 2 garlic cloves, minced
- 2 1/4 cups plain greek yogurt
- 1 1/4 pounds kirby cucumbers, trimmed, peeled, seeded, and cut into 1- inch pieces
Preparation Combine all the ingredients except the radishes in a food processor. Puree until smooth, then strain through a fine sieve into a large bowl. Refrigerate the soup until it is well chilled, about 2 hours or up to a day before serving. Thin the soup with just a small amount of water if it is thicker than you like. Ladle the soup into bowls, top with the radishes, and serve. Excerpted from Sylvia's Table: Fresh, Seasonal Recipes From Our Farm to Your Family by Liz Neumark with Carole Lalli. Copyright © 2013 by Liz Neumark. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.
Preparation Combine all the ingredients except the radishes in a food processor. Puree until smooth, then strain through a fine sieve into a large bowl. Refrigerate the soup until it is well chilled, about 2 hours or up to a day before serving. Thin the soup with just a small amount of water if it is thicker than you like. Ladle the soup into bowls, top with the radishes, and serve. Excerpted from Sylvia's Table: Fresh, Seasonal Recipes From Our Farm to Your Family by Liz Neumark with Carole Lalli. Copyright © 2013 by Liz Neumark. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.
