Chilled Cucumber Soup

Posted on Sunday, August 2, 2009  

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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef
Serves 4
Ingredients: 4 seedless cucumbers peeled seeded and diced (reserve 1 cup for garnish) 1 ½ cups plain unflavored yoghurt ¼ cup crème fraiche or sour cream ¼ cup chopped dill (reserve a few pinches for garnish) Salt and Pepper to taste Lemon juice
Directions: Puree the cucumbers, yoghurt and crème fraiche until smooth. Season with salt, pepper and lemon juice. Fold in the chopped dill. Ladle into bowls top with reserved cucumbers a dollop of crème fraiche and chopped dill.
Pairs Well With:
Rosé


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