Chilled Cucumber Soup

Posted by on August 2, 2009 · Leave a Comment 

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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